Szechuan chicken sauté

Ingredients

Metric

Imperial

700 g	1 1/2 lb	Olymel fully cooked thin strips of chicken, thawed
3	3	garlic cloves, chopped
30 ml	2 tbsp	chopped ginger
2	2	onions, cut into chunks
5	5	celery stalks, thinly sliced
15	15	mushrooms, quartered
2	2	yellow peppers, thinly sliced
2	2	red peppers, thinly sliced
225 g	1/2 lb	snow peas
60 ml	1/4 cup	hoisin sauce
60 ml	1/4 cup	soy sauce
45 ml	3 tbsp	tapioca starch or cornstarch
15 ml	1 tbsp	sugar
2.5 ml	1/2 tsp	crushed chili flakes
125 ml	1/2 cup	unsalted roasted peanuts, chopped
-	-	Vegetable oil for cooking
-	-	Toasted sesame oil for cooking

In a large pan or wok at high heat, put in a reasonable amount of vegetable oil.
When the oil has reached the smoke point, cook the chicken strips for 1 minute, while stirring constantly. Remove and set aside.
Add the garlic and the ginger and cook for 30 seconds. Remove and set aside with the chicken.
Put in a drizzle of the vegetable oil and a drizzle of the smoked sesame oil, add the onions and the celery and cook for 2 minutes while stirring constantly.
Add the mushrooms and the pepper and cook for 1 more minute. Return the chicken strips and add the snow peas.
In a bowl, mix the soy sauce with the starch, the sugar and the pepper flakes.
Reduce the heat, pour in the hoisin sauce and mix well. Pour in the starch mix, mix well and continue cooking for 1 minute while stirring constantly.
Serve hot on a bed of vermicelli garnished with chopped peanuts