I'm getting use to spicy food now... yeyyy ... hubby love so so spicy food he even eat the red raw chilies, no wonder I plant lots of chillies LOL!, here another chicken dish he love to eat "KUNG PAO CHICKEN" from my kitchen to yours ahahaha, I love eating it too.

RECIPE:
1 whole chicken breast skinned, boned & cut ito 1-inch pieces
2Tbsp. cornstarch divded
3Tbsp. soy sauce divided
1 Tbsp. sugar
1can (8oz) sliced water chestnuts
3Tbsp. Rice vinegar
1Tbsp peanut butter
2Tbsp. vegetables oil divided
1/2 tsp. Crushed dried red chili plakes( you can add more depending on your liking)
2 onions cut into wedges
2 green pepper seeded and cut into thin strips
2 clove garlic minced
1/4 cup roated unsalted peanuts, chopped (opt.)
1 cups celery, chopped
1 cup carrots, chopped

Combine chicken, 1 Tbsp each cornstarch & soy sauce in small bowl. Drain water chectnuts; reserve liquid and add enought water to measure 3/4 cup. mix in remaining cornstarch & soy sauce, vinegar& peanut butter; set aside. Heat 1 Tbsp. oil in wok or large frying pan over high heat. Add next four ingredients, water chestnuts, celety & carrots. Stir-fry for 2 min remove from pan. Heat remaining oil in same pan. Add chicken mixture; stir-fry 2 min.; or until golden brown. Add vegetables & soy sauce mixture. Cook and stir until mixture thikens & boils. Stir in peanuts.
Serve with Steam rice. ENJOY