Ingredients

• 2 lbs chicken, cubed
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup sliced celery
• 1 cup water chestnuts
• 2 tablespoons vegetable oil
• 1 bottle kung pao sauce

Directions

1. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add chicken to skillet, season with salt and pepper and cook until no longer pink, about 4 minutes. Transfer to a clean bowl.

2. Add the remaining tablespoon of oil and cook 30 seconds. Add vegetables to skillet. Cook until lightly browned, about 3 minutes.

3. Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add Kung Pao sauce and peanuts to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat and serve.