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Welcome back to my Dinner Within 30 series. Today we're making kung pao chicken. I don't like kung pao chicken from restaurants. I like my family's home-cooked version, the one we're making today, because the chicken is tender, the veggies stay crisp, and the sauce is incredible. I also really like roasted peanuts, so there's plenty in here and they actually stay crunchy. Just sauté chicken in a hot wok, remove, then add garlic, ginger, and onions. Add in bell peppers, celery, and dried chilies, then return the chicken and pour in the glossy sauce and stir fry. You can make this in 30 minutes, which is faster than delivering