DIRECTIONS Mix together
the vinegar, soy sauce, and sugar; set aside. Coat the chicken
with cornstarch. Heat the oil in a large skillet or wok. Add
the chicken to the pan and stir-fry for 5-7 minutes, or until
the chicken is no longer pink in the center.
Remove the meat from the pan and add the celery, green pepper,
onion, garlic, red pepper and ginger. Stir-fry for 1-2 minutes,
or until the vegetables are crisp and tender.
Add the vinegar mixture and the chicken to the pan, stirring
to coat chicken. Mix in the peanuts and serve the entire
mixture over rice. Each of the 4 servings contains 532 calories
and 13 grams of fat.