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.

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