Kung Pao Chicken Recipe (with Video)

Ingredients

• 1½ tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 1½ lbs chicken tenderloins ((or boneless skinless chicken breasts), cut into 1-in (2.5-cm) pieces)
• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce, (best quality such as Kikkoman or Lee Kum Kee)
• 1 tablespoon sesame oil
• 1½ tablespoons sugar
• 1 tablespoon cornstarch
• ½ teaspoon crushed red pepper flakes ((use half the amount for a milder sauce))
• ¼ teaspoon ground ginger
• ⅓ cup water
• 2½ tablespoons vegetable oil
• 1 large red bell pepper, (diced)
• 2 stalks celery, (halved lengthwise and thinly sliced)
• ¼ teaspoon salt
• 3 cloves garlic, (chopped)
• 5 scallions, (white and green parts, thinly sliced)
• ⅓ cup whole roasted unsalted peanuts or cashews