Kung Pao chicken (take out style)

Adapted from this.

Chicken & marinade:

4 chicken breasts

1 tsp salt

1 tsp pepper

2 tsp soy sauce

2 tsp red wine

1 tsp sugar

1 tsp sesame oil

1 tsp corn starch

Mix & marinate

For the stir fry: 

Sauce: scale by 4x

1 tbsp soy sauce

1 tbsp red wine

1 tbsp white wine vinegar

2 tbsp chicken broth

1 tbsp sugar

1 tsp sesame oil

2 tsp corn starch

3 tbsp veggie oil for frying (used olive oil)

2 large bell peppers

1 bunch celery

1/2 c peanuts

1 bulb garlic

2 tsp minced ginger

1 diced onion

1/2 tbsp red pepper flakes

Combine stuff for sauce.

Fry chicken until browned and cooked through.  Wipe out pan.  Fry bell peppers and celery, about 1 minute, until brightly colored and brown in spots.  Add peanuts.  Add ginger, onions, garlic, and red pepper flakes, heat ~30 seconds.  Add sauce.  Cook until sauce thickens.  Then add chicken.