Ingredients

• 1 lb of chicken breasts, diced
• one can of whole water chestnut, diced (if no water chestnuts available, can also substitute some chopped carrots)
• two stalks of celery, diced
• 1 cup of peanuts (lightly salted kind)
• four stalks of scallions; two cut into 2 in lengths; two chopped for garnish
• 1 tablespoon of ground ginger root
• a few dried red pepper
• cooking oil (peanut or soy)

Sauce

• 2 tablespoons of soy sauce
• 1 tablespoon sugar / brown sugar
• 1 tablespoon dark Chinese vinegar (or apple cider vinegar)
• 1 tablespoon cooking wine
• 1 tablespoon of molasses
• 1 tablespoon sesame oil
• 1 teaspoon corn starch
• A few pinches of cayenne pepper

Instructions

• Stir fry chicken breasts in some oil until white and reasonably firm; drain chicken outside of pan
• Clean pan and add some more oil and red peppers. Cook until oil is hot and peppers start to darken
• Add scallion and ginger, stir
• Add celery, water chestnut, stir for about a minute
• Pour chicken back in, stir fry for a minute
• Add sauce; stir fry for another minute
• Add peanuts at the very end
• Put on plate and garnish with chopped scallion