Sweet and sour chicken "Gongbao"

Ingredients:

• 6 boneless, skinless chicken thighs, diced
• 1/4 cup soy sauce
• 2 tbsp. l. brown sugar
• 2 tablespoons of chopped ginger
• 1 tbsp sherry
• 1 tbsp Sriracha sauce
• 1 tbsp. cornstarch mixed with 3 tbsp. water
• 2 tsp. rice vinegar
• 2 cloves garlic, crushed
• 2 tbsp. l. peanut butter
• 8 dried Asian chili peppers, finely chopped
• 2 stalks celery, very thinly sliced
• 1 large red bell pepper, cut into large pieces
• 0.5 cup unsalted peanuts
• Prepared lo mein or chow mein noodles, for serving
• 2 green onions, thinly sliced

Preparation:

1. Start with the sauceIn a bowl, combine soy sauce, brown sugar, ginger, sherry, Sriracha sauce, cornstarch slurry, rice wine vinegar, and garlic.
2. Heat the peanut oil in a large skillet over high heat. Add the chili peppers and cook, stirring, for 30 seconds to release the flavor. Add the chicken and cook until cooked through, 5-6 minutes. Remove the chicken from the skillet.
3. Add the celery and red pepper and cook for 1 minute, then return the chicken to the pan. Pour in the sauce mixture and cook until the sauce thickens, a couple of minutes. Add the peanuts and stir. Serve over noodles, sprinkled with chopped green onions.
   
   Note
   
   If the sauce becomes too thick, you can thin it with a small amount of water.