Kung Pao Chicken

Ingredients:
• 1lb boneless, skinless chicken breast
• 125g celery, chopped (about 4 ribs)
• 56g unsalted roasted peanuts
• 3-4 small chilli peppers
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp extra virgin olive oil
• 1/4 cup lower sodium soy sauce
• 1 tbsp chilli oil (may substitute sesame oil)
• 2 tbsp rice wine
• 1 tsp brown sugar
• 1 tbsp sriracha sauce
• 1 tbsp corn starch dissolved in 1 cup cold water

Directions:
1. Chop chicken into 1/2" chunks
2. Sauté garlic and ginger in olive oil, 2-3 minutes
3. Add chicken and brown, 5-7 minutes
4. Remove chicken and sauté peppers and celery, 2 minutes
5. Add peanuts and brown slightly for another 2 minutes
6. Mix soy sauce, chilli oil, rice wine, sugar and sriracha sauce
7. Add chicken and sauce mixture to pan, cook on med-low
8. Add cornstarch slowly, stirring thoroughly
9. Continue to simmer an additional 5 minutes, until sauce thickens

Nutrition Value: Per serving
Calories: 276
Protein: 25g