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.
From
chinesefood-recipes.com

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