1
Heat oil in wok or large fry pan. Stir fry ginger for about 15 seconds, add garlic and cook for another 15 seconds.
2
Add carrotts and stir fry for about 2 minutes.
3
Add Diced onion, celery, peppers, cook and stir until crisp tender.
4
Remove vegetables from pan, set aside.
5
Add chicken and stir fry until no longer pink. Add reserved vegetables and kung pao sauce. Cook until heated through.
6
Add the water chessnuts, peanuts, and green onion. Cook until heated through.
Serve over rice.
