To make sauce, mix soy sauce, sugar, 1 tablespoon vegetable oil, peanut butter, vinegar, sesame oil, garlic powder, and cayenne pepper in a small bowl until smooth. Set aside.
Heat wok over medium heat; add 2 tablespoons vegetable oil. Swirl in pan. Add chopped garlic and ginger. Press against side of wok to release flavor. Add chicken, stir to coat with oil. Add celery,onion,bamboo shoots carrots and water chestnuts. Stir to coat vegetables. Stir-fry until chicken is cooked. Pour peanut sauce over mixture and stir to coat. Serve over white rice or pasta.
I also have a recipe for perfect white rice...if you use 1 cup rice 2 cups water 1 tsp butter and 1 tsp salt.
Mix butter,salt and water...bring to boil on high...then add the 1 cup of rice stir together...change to medium heat setting then cover it and put your timer on for 20 minutes...
The broccoli I steamed separate and served as a side.