KUNG PAO CHICKEN

4 Cubed Chicken Breasts

2 TBL Sesame Oil

1 TBL garlic

1 TBL chopped ginger

1 can water chestnuts

½ cup onion

½ cup red bell pepper

½ can baby corn

4 oz sliced mushrooms

½ cup carrots

1/2 cup celery

¾ cup chopped broccoli

1 cup chicken stock

2 TBL soy sauce

2 TBL rice vinegar

1 TBL hoisin sauce

1 TBL sugar

½ tsp hot chili sauce

Salt & pepper to taste

1 TBL corn starch mixed with 1 TBL cold water

1/3 cup peanuts

½ cup green onion

4 cups rice

In wok, cook chicken ¾ of the way done in the sesame oil on MED-HIGH to HIGH heat.  Re-oil if needed and add garlic and ginger.  DO NOT BURN.  Add veggies to tender crisp.  Add stock, soy, vinegar, hoisin, sugar, chili sauce, salt and pepper and bring to boil.  Stir frequently.  Add the corn stock slurry and stir to desired thickness.  Add peanuts and green onion.  Serve over rice.