Kung Pao Chicken Stir-Fry Recipe

Mix the chicken 1 tablespoon of cornstarch salt pepper and 1 pinch of five-spice powder together in a bowl until the chicken is coated and set aside.

Whisk together water soy sauce brown sugar sesame oil 1 tablespoon of cornstarch rice vinegar and 1 pinch of five-spice powder in a bowl until the mixture is smooth and set aside.

Place 1 tablespoon of oil in a wok or large skillet over medium-high heat and cook and stir the chicken mixture until the chicken is browned about 5 minutes. Remove the chicken from the wok and set aside.

Pour 1 more tablespoon of oil into the heated wok and stir in the onion celery garlic and red pepper flakes. Cook and stir the vegetables until they start to become tender about 3 minutes. Pour in the cornstarch mixture and cook and stir until the sauce thickens about 1 minute. Remove the wok from the heat lightly stir in the cooked chicken and peanuts and serve.