Kung Pao Chicken

Hello.  This is Jeremy again, taking over while Handan's out shopping.  When I get to cook what I want it means "spicy" and "peanuts".  So tonight it's my version of Kung Pao Chicken.  Here it is...

Ingredients
1 red bell pepper cut into bit-size chunks
1 onion cut cut into similar size
1 cup unsalted peanuts (not dry-roasted... just plain ol' peanuts)
3 scallions (green onions) cut into 1" strips
4-5 cloves garlic chopped tiny
2-3 dried red pepper (or substitute red pepper flakes, chili oil, or omit per taste)
1 chicken breast diced

Sauce
3 Tbs oyster sauce
1 Tbs lite soy sauce
1 Tbs sugar
1 Tbs rice wine vinegar

Heat some canola oil in a wok.  Add onions and cook a while and then add garlic.  Cook until onions are translucent.   Remove.
Add peanuts and dried red peppers to the wok with a little more oil and cook until fragrant.  Don't burn the peanuts.
Dust the chicken pieces with flour and then add 1/4 cup oil (peanut or canola) to the wok  Cook chicken until nearly done. Add back the onions, garlic and peanuts and cook another minute.  Add the sauce and the red bell pepper, turn up the heat and cook until peppers start to get tender (stir all the time).

Add the green onion and mix. Serve over rice.