Skin, bone, and dice a large chicken; set aside. Chop into small bite-size pieces 1 cup celery, 1/2 cup onion; set aside.

Heat 1/2 cup oil on medium-high in wok or large skillet. Cook chicken until done, turning often. Don't let it brown. Add celery and onion; stir constantly until onion is slightly glassy. Add bean sprouts (3/4 cup or to taste) and Chinese pea pods if desired and cook about 3 minutes more.

Dissolve 1 tablespoons cornstarch in about 1/2 cup soy sauce. Add to wok and stir until thickened. Reduce heat to low; add about 2 tablespoons Wei-chaun Szechuan Kung Pao Sauce; stir well.

Just before serving, add about 1 1/2-2 cups peanuts. Takes 10-15 minutes to cook. Add more veggies if desired.