6 boneless chicken thighs
2 stalks celery
3 hot red peppers (opt.)
2 spring onions
1/2 c. peanuts (opt.)
1 tsp. cornstarch
1/4 tsp. ginger
Dash of minced garlic
2 tbsp. soy sauce
3 tbsp. water
1 tbsp. oil

Mix cornstarch, ginger, garlic with water. Dice chicken into bite- size pieces and marinate in above mixture for 20 minutes or more. Clean celery and chop into pieces about same size of chicken. Chop onion and red pepper into peanut size. Heat oil until it smokes, drain chicken and then stir fry chicken in hot oil.

When meat is done and no longer pink, toss in celery, onion, red pepper and peanuts. Add soy sauce. This can be served over steamed rice.