Forget Take-Out: You Can Make Kung Pao Chicken at Home Recipe

Ingredients

• 3/4 cup low-salt chicken broth
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. grated fresh ginger
• 2 tsp. Thai red curry paste (you can find it at most major grocery stores)
• 1 tsp. granulated sugar
• 1/2 tsp. sesame oil
• 1/4 cup plus 1 Tbsp. cornstarch
• 2 boneless skinless chicken breasts (about 1 lb)
• Salt and freshly ground black pepper
• 3 Tbsp. canola oil
• 1 medium red bell pepper cut into 1-inch pieces
• 2 inner ribs celery, cut crosswise 1/2-inch thick
• 3 green onions (scallions) sliced, whites and green kept separate
• 1/4 cup roasted peanuts (I break them in half)
View Full Recipe at The Cook-a-Palooza Experience