Review for Carillisa's Spicy Peanut Chicken

This was really good! I used this opportunity to try the "velveting technique" that I learned on America's Test Kitchen. It is an Asian technique that is used on chicken in any kind of hot and fast cooking method; like wok cooking. Right before you cook your seasoned and/or marinated chicken, you put it in 2 T oil, 1 T flour, and 1 T cornstarch. This coating protects the chicken and keep it wonderfully tender. It really worked -do I sound like an infomercial? Well, it did. The sauce ended up being too thick because it already had cornstarch in it. So next time I will omit the cornstarch from the sauce and just use it in the velveting method. One other thing, the recipe doesn't say where to add the garlic. It could probably go in the velveting mixture or right on the chicken. I love the flavor of bell pepper but, I really can't digest it well so I think I could substitute celery. What do you think?