Kung Pao Chicken

 

Ingredients:•3/4 lb. chicken, boned and skinned
•2 tbsps. oyster sauce
•2 1/2 tbsps. cooking oil
•8 small dried red chilies
•4 tsps. minced garlic
•2 stalks celery, diced
•1/2 red bell pepper, cut into 1−inch squares
•1 can (8 oz.) bamboo shoots, sliced and drained
•2 tsp. cornstarch dissolved in 1 tablespoon water
•1 tsp. cornstarch
•1/3 cup roasted peanuts
Sauce:
•3 tbsps. Chinese rice wine or dry sherry
•1/4 cup Chinese black vinegar or balsamic vinegar
•1/4 cup chicken broth
•1 tbsp. soy sauce
•2 tbsps. hoisin sauce
•2 tsp. sesame oil
•2 tsps. chili garlic sauce
•2 tsps. sugar
Directions:
1.Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and 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.
4.Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
5.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.
6.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.