Kung Pao Chicken

Bahan-bahan (4 porsi)

• 1 1/2 pounds boneless skinless chicken breasts (, cut into 1/2-inch pieces (or chicken thighs or tenders))
• 2 tablespoons low-sodium soy sauce (divided)
• 2 tablespoons + 2 teaspoons rice wine vinegar (divided)
• 1 1/2 teaspoons sesame oil (divided (toasted or untoasted))
• 3 teaspoons cornstarch (divided)
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1/2 teaspoon crushed red pepper flakes (use more or less to taste)
• 2 tablespoons canola oil (or grapeseed or avocado oil)
• 1 large bell pepper (diced into 1/4-inch pieces)
• 1 medium yellow onion (diced into 1/4-inch pieces)
• 2 celery stalks (diced into 1/4-inch pieces)
• 1/2 cup peanuts or cashews (optional)
• 3 g arlic cloves (minced (about 1 tablespoon))
• 1 tablespoon minced or grated fresh ginger (from about a 1-inch piece)
• 3 g reen onions (thinly sliced, white and green parts separated (about 1/2 cup))
• Cooked brown rice for serving