Kung Pao Chicken

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch pieces

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon + 1/2 tablespoon soy sauce

1/2 teaspoon + 1 tablespoon granulated sugar

1/2 + 1 teaspoons toasted sesame oil

1/2 + 2 teaspoons cornstarch

3 tablespoons Sesame Teriyaki Seasoning

1 tablespoon white vinegar

2 tablespoons chicken broth or water

3 tablespoons canola oil, divided

1 red bell pepper, cut into 1 inch pieces

2 stalks celery, cut into 1 inch pieces

1 cup snap peas, halved

1/2 cup roasted peanuts

2 garlic cloves, minced

2 teaspoons fresh ginger, minced

1 scallion, finely diced

Steamed Rice, optional

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1. For the chicken: In a large bowl combine the chicken, salt, black pepper, 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and 1/2 teaspoon cornstarch. Toss to coat and set aside for 20 minutes.

2. For the stir-fry sauce: In a small mixing bowl combine 1/2 tablespoon soy sauce, white vinegar, chicken broth, 1 tablespoon sugar, 1 teaspoon sesame oil, 2 teaspoons cornstarch, and the Sesame Teriyaki Seasoning. Whisk to combine and set aside.

3. In a large wok or sauté pan over high heat, add 1 tablespoon canola oil. Add the chicken and cook until browned, about 5 minutes. Transfer to a clean bowl.

4. Heat the remaining 2 tablespoons canola oil over high heat. Stir in the red bell pepper, celery, snap peas and cook for 2-3 minutes or until slightly charred.

5. Stir in the peanuts, garlic, ginger and scallions- cook for 2 minutes or until fragrant. Add back in the chicken, cook for 2 minutes.

6. Stir in the sauce and cook for 2 minutes or until the sauce has thicken and coats all ingredients. Serve hot with steamed rice.

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