1 pkg. boneless chicken breasts cut into 1-inch cubes
2 stalks celery, chopped
2 carrots, julienned or sliced
1 can water chestnuts, sliced, drained
1 clove garlic, chopped fine
1-inch slice fresh ginger, minced
2 tbsp. vegetable oil
1/3 c. soy sauce
1 tbsp. sugar
1 tbsp. vegetable oil
1 tbsp. creamy peanut butter
1 tbsp. distilled vinegar
1/2 tsp. sesame oil
1/2 tsp. granulated garlic powder
1/2 to 1 tsp. cayenne pepper to taste

To make sauce, mix soy sauce, sugar, 1 tablespoon vegetable oil, peanut butter, vinegar, sesame oil, garlic powder, and cayenne pepper in a small bowl until smooth. Set aside.

Heat wok over medium heat; add 2 tablespoons vegetable oil. Swirl in pan. Add chopped garlic and ginger. Press against side of wok to release flavor. Add chicken, stir to coat with oil. Add celery, carrots and water chestnuts. Stir to coat vegetables. Stir-fry until chicken is cooked (about 5 minutes). Pour peanut sauce over mixture and stir to coat. Serve over white rice or pasta.