1 whole chicken breast, skinned & boned, cut into 1" pieces
2 tbsp. cornstarch, divided
3 tbsp. soy sauce
1 (6 oz.) can water chestnuts, sliced
3 tbsp. rice vinegar
1 tbsp. peanut butter
1/4 tsp. red pepper
2 onions, cut into thin wedges
1 green pepper, cut into thin strips
1 clove garlic, minced
1/4 c. roasted unsalted peanuts

Combine 1 tablespoon cornstarch and 1 tablespoon soy sauce in small bowl. Drain water chestnuts and reserve liquid. To the reserved liquid add water to make 3/4 cup. Then mix remaining cornstarch, soy sauce, red pepper, vinegar and peanut butter; set aside.

Heat 2 tablespoons peanut oil in wok, stir fry chicken about 2 minutes. Add vegetables, stir fry additional 2 minutes. Add sauce mixture, stir until thickened. Add peanuts. Serve with rice.