Ready in 1 hour
Try this Kung Pao Chicken recipe, or contribute your own. "Sugar" and "Ethnic" are two of the tags cooks chose for Kung Pao Chicken.
"Great dish! Add red pepper to your spice preference...I didn't add all of it and it was hot."- Karirn73
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.
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