Kung Pao Chicken

Ingrédients

• 1 tsp ginger
• 0,12 cuillère à café red pepper flakes
• 2 cuillères à soupe rice vinegar
• 1 tbsp Asian sesame oil
• 16 oz chicken breast
• 3 tasses, hachés celery
• 3 gousse garlic, minced
• 4 moyennes scallions
• 1/2 tasse peanuts
• 4 cuillères à soupe soy sauce
• 2 cuillères à café sugar
• 2 tbsps cornstarch

Directives

1. Combine vinegar, soy sauce and sugar in a small bowl and set aside.
2. Combine chicken and cornstarch in a small bowl and toss to coat. Shake off excess and discard.
3. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
4. Add celery to wok and stir fry about 3-5 minutes until crisp tender. Remove from wok.
5. Add green onions, garlic, red pepper flakes (optional) and powdered ginger to the wok and stir fry for 15 seconds. Add the reserved sauce to the wok.
6. Return chicken and celery to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
7. Top with additional green onions if desired and serve with white rice.
8. Note: you can substitute Splenda for the sugar without much change to the flavor.