Kung Pao Chicken

'--for the sauce

1/4 cup regular soy sauce (not low sodium) or gluten-free tamari

2 tbsp dark brown sugar

2 tbsp minced fresh ginger

1 tbsp sherry vinegar

1 tbsp sriracha

1 tbsp cornstarch mixed with 3 tbsp water

1 tbsp rice wine vinegar

for the sauté

2 tbsp peanut oil or canola oil

1/2 cup finely chopped red onion

2 cloves garlic, minced

1 1/2 lbs boneless chicken breast or tenders

2 stalks celery, finely sliced

1 red bell pepper, cut into bite sized pieces

1 green bell pepper, cut into bite sized pieces

1/2 cup unsalted peanuts

3 green onions, thinly sliced

red pepper flakes, to taste

cooked white or brown rice, for serving

Cook the rice to package directions.

In a bowl, whisk together the sauce ingredients.

In a 12 inch cast iron skillet heat the oil over medium high heat. Add the chicken and cook for a few minutes on each side until it's cooked through, total time will be about 8-10 minutes. Remove the chicken from the pan and place on a plate.

In the same pan (do not clean) sauté the onion for 3 minutes over medium heat. Add the garlic and cook another 2 minutes. Add the celery and peppers. Sauté for 5 minutes, stirring frequently.

Add the chicken back into the pan. Stir in the sauce. Heat for a few minutes until hot, mix in the peanuts at the end. Season to taste.

Serve over rice and top with sliced green onion.

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Kung Pao Chicken