Kung Pao Chicken

Ingredients :

2 tb oyster sauce

1 tsp cornstarch

¾ pound boneless, skinless chicken

Sauce:

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.

Direction :

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.