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For the sauce: Mix together the broth, sugar water, rice vinegar, rice wine, soy sauce and crushed pepper in a saucepan. Bring to a boil, then add the cornstarch to thicken the sauce. Set aside and let cool.
For assembly: Heat the sesame oil in a pan or wok over low heat. Add the garlic and ginger, and then add the chiles and cook until lightly seared. Increase the heat to medium and add the marinated chicken.
Before the chicken is fully cooked, add the bean sprouts, celery and peanuts. Stir in the sauce until the chicken is coated, and then serve over the rice.