Kung Pao Chicken

I didn't actually make Kung Pao Chicken from this recipe ... I had a pound of shrimp that needed to get used up so I made Kung Pao shrimp and it was mighty tasty. I am fairly new to Asian cooking so my biggest problem is heat regulation -- you need the oil hot but not so hot that the peanuts burn. Also, if using shrimp, cook this JUST before you want to eat so the shrimp won't overcook and get tough. Total cooking time is only about 5-7 minutes total (with an equal amount of prep time assuming you have purchased peeled and deveined shrimp).