Kung Pao Chicken

Rice

10 oz boneless, skinless chicken breast cut into chunks

4 t soy sauce

1 T minced garlic

2 t corn starch 

2 T chicken broth

1 T balsamic vinegar

1 t red chili paste, such as sambal oelek

1 T oil

6-8 whole dried red, chilies 

2 stalks celery, cut into 1/4" pieces

1 small zucchini, cut into 1/4 inch pieces

1 small red pepper, cut into 1/4" pieces

4 green onions, thinly sliced.

3 T chopped unsalted peanuts.

Cook rice.

In a medium bow, combine chicken, 1 t soy sauce, garlic, corn starch and set aside for 10 minutes. Ina small bowl, combine remaining 3 t soy sauce, broth, vinegar and chili paste. set aside.

In a large wok or large pan on medium high, heat 1 1/2 tsp oil. Add dried chilies and stir fry until chilies begin to brown but not burn. 45 seconds. Add chicken and stir-fry until cooked through and edges of chicken begin to turn golden brown, about 2 minutes. Push to the side and add remaining oil and veggies and stir-fry until veggies are crisp tender about 2 minutes. Add soy-broth mixture, toss all ingredients together and cook until sauce is thick and bubbly, about 1 minute. Add green onion, remove chilies just before serving. Serve with rice and top with peanuts.