2 tb oyster sauce
1 tsp cornstarch
¾ pound boneless, skinless chicken
¼ cup Chinese black vinegar or balsamic vinegar
¼ cup chicken broth
3 tb Chinese rice wine or dry sherry
2 tb hoisin sauce
1 tb soy sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar
2 ½ tb cooking oil
8 sm all dried red chilies
4 tsp minced garlic
2 stalks celery, diced
½ red bell pepper, cut into 1−inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 tsp cornstarch dissolved in
1 tsp water
1/3 cup roasted peanuts.
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.
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.
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
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.