Created by Felix4067 on December 13, 2012
Step 1: Combine soy sauce, water, ginger and red pepper flakes in a zip-top plastic bag.
Step 2: Cut chicken into 1-inch cubes; add to bag.
Step 3: Marinate chicken in refrigerator for 2-3 hours, turning bag occasionally.
Step 4: Heat oil in a large nonstick skillet or wok over medium-high heat.
Step 5: Remove chicken from marinade (discard marinade) and stir-fry until opaque, about 5 minutes.
Step 6: Add onion and celery to skillet; stir-fry another 5 minutes.
Step 7: Add red pepper to skillet; stir-fry another 5 minutes.
Step 8: Add mushrooms and peas to skillet; stir to combine and cook another 5 minutes.
Step 9: Whisk together sesame oil, soy sauce, Thai garlic sauce, Worcestershire sauce and cornstarch.
Step 10: Add to pan and continue cooking until sauce thickens, stirring occasionally, about 5 minutes more.
Step 11: Serve over rice if desired, or just eat it as it is.