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Kung Pao Chicken

2 tablespoons oyster sauce

1 teaspoon cornstarch

3/4 pound boneless, skinless chicken

Sauce:

1/4 cup Chinese black vinegar or balsamic vinegar

1/4 cup chicken broth

3 tablespoons Chinese rice wine or dry sherry

2 tablespoons hoisin sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons chili garlic sauce

2 teaspoons sugar

2 1/2 tablespoons cooking oil

8 small dried red chilies

4 teaspoons minced garlic

2 stalks celery, diced

1/2 red bell pepper, cut into 1−inch squares

1 can (8 oz.) sliced bamboo shoots, drained

2 teaspoons cornstarch dissolved in 1 tablespoon water

1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.

Place chicken in marinade and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to

coat sides. Add chilies and cook, stirring, until fragrant, about 10

seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and

chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic

and cook, stirring, until fragrant, about 10 seconds. Add celery, bell

pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.

5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and

bring to a boil. Add cornstarch solution and cook, stirring, until sauce

boils and thickens. Add peanuts and stir to coat.

 

 

 

 

 

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