Kung Pao Chicken

• 2 pounds (1 kilo) chicken breast, small dice
• 1/4 cup cornstarch
• salt and pepper to taste
• 2-3 tablespoons sunflower or peanut oil
• 1 knob of ginger (about 1-2 inches), minced
• 4-5 cloves garlic, minced
• 1 large onion, diced
• 1/4 head of cabbage, chopped or sliced
• 1/2 yellow pepper, diced
• 1/2 red pepper, diced
• 1-2 ribs of celery, thinly sliced
• other veggies at will
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• a good splash of sesame oil
• 1 tablespoon sugar (more or less to taste)
• 1/2 cup water or chicken broth
• 1 cup peanuts (more or less to taste)
• 2-3 thai chilis, sliced (optional)

1. It's best to prep everything before you get started, so here's what I'd recommend.
2. Combine the chicken, cornstarch, salt and pepper in a bowl and reserve.
3. Chop and mince all vegetables according to the ingredients list.
4. Whisk sauce ingredients (soy through broth/water) in a small bowl and reserve.
5. Heat oil in a larger wok over high heat.
6. When the oil comes to just below smoking point, add the ginger and garlic and stirfry until golden.
7. Add chicken and toss around until cooked through.
8. Add vegetables and continue to toss around until desired doneness.
9. Add sauce mixture and stirfry until sauce thickens.
10. Add peanuts and serve over steamed rice.

chicken, cornstarch, salt, sunflower, knob of ginger, garlic, onion, cabbage, yellow pepper, red pepper, celery, will, soy sauce, rice vinegar, sesame oil, sugar, water, peanuts, thai chilis

Taken from www.epicurious.com/recipes/member/views/kung-pao-chicken-50003629 (may not work)