Homemade Kung Pao Chicken

1lb Boneless Skinless Chicken breast (cubed)
3 cups celery (chunks)
1 medium white onion (diced)
1 tbsp minced garlic
1 tbsp garlic chili sauce
1 tsp Chinese five spice
1/4 tsp Cayenne pepper
1 tsp red pepper flakes
dash salt
dash pepper
3 tbsp soy sauce
3 tbsp rice vinegar
2 tsp honey
1tsp flour, white or cornstarch
2 cups beef, chicken, vegetable broth ( I use beef)

Place wok or large deep sided skillet on the stove and heat until hot.
Remove from stove top and coat evening with cooking spray.
Return to stove and add cubed chicken stirring until completely cooked about 6 minutes.
Remove chicken and place in a bowl.
Spray the skillet/wok again and add celery and onion cooking until tender.
Toss chicken back into skillet/wok and add minced garlic, salt, pepper, red pepper flakes, Chinese five spice, cayenne pepper, and chili sauce
Then add soy sauce, rice vinegar, honey, peanuts and flour, cook until flour has browned.
Then beef, chicken or vegetable broth turn burner down and simmer for 15 minutes to let all flavors combine.

Serving Size: makes 6 - 1cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LOVES_TO_LAUGH.