Szechuan Chicken in Peanut Sauce

1 pkg boneless chicken breasts cut into 1-inch cubes
2 stalks celery, chopped
2 carrots, julienned or sliced
1 can water chestnuts, sliced, drained
1 clove garlic, chopped fine
1 inch slice fresh ginger, minced
2 Tbsp vegetable oil
1/3 cup soy sauce
1 Tbsp sugar
1 Tbsp vegetable oil
1 Tbsp creamy peanut butter
1 Tbsp distilled vinegar
1/2 tsp sesame oil
1/2 tsp granulated garlic powder
1/2 to 1 tsp cayenne pepper to taste

To make sauce, mix soy sauce, sugar, 1 tablespoon vegetable oil, peanut butter,
vinegar, sesame oil, garlic powder, and cayenne pepper in a small bowl until
smooth. Set aside.
Heat wok over medium heat; add 2 tablespoons vegetable oil. Swirl in pan. Add
chopped garlic and ginger. Press against side of wok to release flavor. Add
chicken, stir to coat with oil. Add celery, carrots and water chestnuts. Stir to
coat vegetables. Stir-fry until chicken is cooked (about 5 minutes). Pour peanut
sauce over mixture and stir to coat. Serve over white rice or pasta.

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