Mix together the vinegar, soy sauce, and sugar; set aside.

Coat the chicken with cornstarch.

Heat the oil in a large skillet or wok.

Add the chicken to the pan and stir-fry for 5-7 minutes, or until the chicken is no longer pink in the center.

Remove the meat from the pan and add the celery, green pepper, onion, garlic, red pepper and ginger.

Stir-fry for 1-2 minutes, or until the vegetables are crisp-tender.

Add the vinegar mixture and the chicken to the pan, stirring to coat chicken.

Mix in the peanuts and serve the entire mixture over rice.