Pow! It's Kung Pao Time

This recipe is based on Big Bowl's Kung Pao Chicken recipe:

8 oz boneless, skinless chicken breast cut into bite-sized pieces
2 T oil (peanut or vegetable)
vegetables for stir fry (pea pods, bell pepper, red onion, water chestnuts, whatever)
4 cloves garlic, minced
green onions, both whites and greens
cilantro
1/4 to 1/2 c. peanuts
Sauce:
2 T. black bean with garlic sauce
1 T. (more or less depending on your tolerance) Sriacha hot sauce (rooster on the label)
2 T hoisin sauce
1 T vinegar
1 T soy sauce
1 T sugar
Mix together.

Heat oil in stir fry pan or skillet. 
Cook chicken until no longer pink, remove from pan. 
Fry garlic and green onion whites briefly, then add vegetables and stir fry until crisp-tender.
Add sauce, chicken, and peanuts and heat through.
Sprinkle with green onion greens and cilantro.
Serve with rice.