Kung Pau Chicken - gluten, dairy & nut free

Stir fry:
1 red pepper
1 green pepper
1 celery stalk
3 green onions
1 c. bean sprouts
Chicken:
3 boneless chicken breasts cut in to 1" chunks
3 tablespoons cornstarch
Sauce:
2 tablespoons Oyster or Fish sauce
2 tablespoons Bragg or Soya sauce
1 tablespoon brown sugar
1 cup chicken or vegatable broth
4 tablespoons rice wine vinegar
1 tablespoon cornstarch
3 tablespoons tahini or peanut butter
To cook:
sesame oil or peanut oil
1 teaspoon Szechwan peppercorns or chilli flakes
6 cloves of garlic, sliced
1 x 2-inch ginger knob, chopped

Prep: - chop all vegatables and put asside
dredge chicken in cornstarch and put asside
mix togeather sauce and mix untill smooth and put asside
To Cook:
heat wok over medium heat and add a spach of oil into the pan - when smoking add peppercors. Stir for a minute and add garlic and ginger. Stir fry for 1 minute and add chicken. stir fry until chicken is golden brown and then add peppers and celery. Continue to stir fry 2-3 minutes and then add the sauce. Stir until thick and bubbly. Add bean sprouts and green onions stir to combine.
Serve with Rice

Number of Servings: 6

Recipe submitted by SparkPeople user WCRUNNER.