Kung Pao Chicken (from Dottie's Kitchen)

14-16 chicken tenders 1 cup water mixed with 1 tbsp chicken broth powder 1/3 cup Mirin 3 tbsp. Hoisin sauce 2 tbsp. soy sauce (Bragg's liquid aminos) 2 tbsp. honey (or agave) 1 tbsp. toasted sesame oil 1 bunch green onions, sliced 1 tbsp. crystallized ginger, chopped 1/4 tsp. crushed red pepper (add more for more spice) 8 oz can water chestnuts 1 red bell pepper, diced 1 green bell pepper, diced 2 celery stalks, diced 1 carrot, peeled and julienned 3/4 cup unsalted dry roasted peanuts corn starch

Cook chicken tenders (cut into bite sized pieces if desired). While chicken is cooking, combine broth, Mirin, Hoisin sauce, soy sauce, and honey in separate bowl--mix well. After chicken is done cooking, add sesame oil, green onions, crushed red pepper, ginger, bell peppers, carrots, and celery. Stir fry for about 30 seconds then add water chestnuts and peanuts. Stir fry until heated through, about 1 minute. Add broth mixture and cook, stirring constantly until mixture bubbles. Thicken with corn starch. Serve over brown rice.