Szechuan Chicken In Peanut Sauce

• 1 package boneless chicken breasts cut into 1-inch cubes
• 2 stalks celery chopped
• 2 carrots julienned or sliced
• 1 can water chestnuts sliced, drained
• 1 clove garlic chopped fine
• 1 inch fresh ginger slice, minced
• 2 tablespoons vegetable oil
• 1 cup soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 tablespoon creamy peanut butter
• 1 tablespoon distilled vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon garlic powder granulated
• 1 teaspoon cayenne pepper to taste

1. To make sauce, mix soy sauce, sugar, 1 tablespoon vegetable oil, peanut butter, vinegar, sesame oil, garlic powder, and cayenne pepper in a small bowl until smooth. Set aside.
2. Heat wok over medium heat; add 2 tablespoons vegetable oil. Swirl in pan. Add chopped garlic and ginger. Press against side of wok to release flavor. Add chicken, stir to coat with oil. Add celery, carrots and water chestnuts. Stir to coat vegetables. Stir-fry until chicken is cooked (about 5 minutes). Pour peanut sauce over mixture and stir to coat. Serve over white rice or pasta.

chicken breasts, stalks celery, carrots, water chestnuts, garlic, ginger slice, vegetable oil, soy sauce, sugar, vegetable oil, peanut butter, distilled vinegar, sesame oil, garlic, cayenne pepper

Taken from www.yummly.com/recipe/Szechuan-Chicken-In-Peanut-Sauce-1674787 (may not work)