| 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. |
