TOAST PEANUTS: Toast the peanuts in a dry, large nonstick skillet over medium heat until toasted golden in spots, stirring a few times; remove from the skillet. MAKE SAUCE: Whisk the Stir Fry Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside. You can start with less pepper and chili sauce and add more to taste. BREAD CHICKEN: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove half of the chicken, dab off excess egg with paper towels and add to flour bag. Shake chicken until well coated, pressing coating into chicken from outside of the bag (or you can open the bag and use your hands). Remove chicken and repeat.
COOK CHICKEN: Heat 3 tablespoons oil over medium-high heat in a NONSTICK skillet (you may use less oil but it will be less crispy or more oil for more crispy). Working in two batches, shake off excess breading from chicken and add to the hot skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
STIR FRY VEGGIES: To the now empty pan, heat one tablespoon oil over medium-high heat. Add the onions, bell peppers and celery and stir fry until crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger and sauté for 30 seconds. COMBINE: Whisk the Stir Fry Sauce (to recombine) and add to the veggies. Simmer until the sauce thickens (it will thicken a little more when combined with the chicken), 1-2 minutes. Add the chicken and peanuts and stir to coat. Adjust to taste with additional, honey, soy sauce, pepper or chili sauce. Garnish with green onions if desired. Serve with rice.