12 oz - Boneless skinless chicken thigh

3 oz - Unsalted roasted peanut

4 oz -Celery

4 oz - Green pepper

4 stalks - Green onion (white parts)

1 Tbsp - Minced garlic

1 Tbsp - Minced ginger

1/2 tsp - Salt

1/2 tsp - Sugar

1 tsp - Cornstarch

1 Tbsp - Oil

1 Tbsp - Light soy sauce

1/4 tsp - Salt

1/2 tsp - Chicken broth mix

1 tsp - Sugar

1-1/2 Tbsp - Chekiang vinegar (black or red vinegar)

1-1/2 tsp - Sesame oil

2 tsp - Chili oil

2 tsp - Chinese cooking wine

1 tsp - Cornstarch

5 Tbsp - Water

1. Dice chicken and put in marinade. Stand for about 30 minutes.
   
2. Dice celery, green pepper and green onion white and set aside.
   
3. Heat wok. Add 2 Tbsp oil and swirl around. Add celery and green pepper. Stir fry for 2 minutes. Remove.
   
4. Add 5 Tbsp oil to wok. When hot, add minced garlic, ginger and green onion white. Sauté until fragrant. Add in diced chicken. Stir fry until no longer pink. Return celery and green pepper to wok. Add sauce ingredients. Keep tossing until sauce in bubbly hot. Add peanut and toss well. Remove and serve at once.