Kung Pao Chicken

1 ½ lbs Boneless chicken breast, cut into ¼ - ½ inch cubes
3 stalks celery, sliced
1 large sweet red pepper, thin sliced
½ C unsalted peanuts
3 large cloves garlic, minced
3 dried red chili peppers, crushed (optional)
1 bunch scallions cut into ½ inch pieces

Sauce:
4 T rice wine or dry sherry
4 T hoison sauce (Lee Kam Kee is my favorite brand)
2 T bean curd paste
1 T black bean sauce
2 T red wine vinegar
1½ T granulated sugar
1 T cornstarch
1 T red pepper flakes

Marinade:
2 T cornstarch
2 T rice wine or dry sherry
2 t baking soda
peanut oil

Slice and chop all necessary ingredients in advance.

Mix the marinade and mix into the chicken cubes; allow to sit for at least ½ hour. Prepare the sauce by combining the wine and cornstarch and until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl.

Heat about 3 tablespoons of the peanut oil and stir fry the chicken until just done; stir fry in two batches if necessary. Set aside.

Heat 3 tablespoons peanut oil and stir fry the peanuts for about one minute (being careful not to let them burn - if you do, throw them away and start over.) Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1-2 minutes to thicken. Toss to coat chicken and veggies with sauce