From the MOV Kitchen: Courtesy of Rebecca Schwarz
For the Sauce:
Stir together chicken, sesame oil, salt, pepper and cornstarch and let sit 30 minutes. While the chicken rests, prep all remaining items: mix the sauce items together in a bowl and chop all veggies to 1” pieces.
Heat large stainless fry pan or wok over medium high heat. Once pan is hot add 2 tbsp Smoked Chaabani Olive Oil to pan and add chicken to pan tossing until cooked halfway.
Add white parts of scallions, ginger and garlic to pan and cook until chicken is nearly cooked through, continuing to toss frequently.
Add celery and water chestnuts along with sauce ingredients and toss until the vegetables are heated through and sauce begins to thicken slightly. Add peppers and green scallion pieces again tossing until heated through.
If desired top with plain roasted peanuts and serve over steamed rice.