Kung Pao Chicken
Copyright Yan Can Cook Inc. 1995 www.yancancook.com
¾ pound boneless, skinless chicken
|2||tablespoons oyster flavored sauce|
¼ cup black vinegar or balsamic vinegar
|¼||cup black vinegar or balsamic vinegar|
|¼||cup chicken broth|
|3||tablespoons rice wine or dry sherry|
|2||tablespoons hoisin sauce|
|1||tablespoon soy sauce|
|2||teaspoons sesame oil|
|2||teaspoons chili garlic sauce|
|2 ½||tablespoons cooking oil|
|8||small dried red chilies|
|4||teaspoons minced garlic|
|2||ribs celery, diced|
|½||red bell pepper, cut into 1-inch squares|
|½||cup diced bamboo shoots|
|2||teaspoons cornstarch dissolved in 1 tablespoon water|
|½||cup roasted peanuts|
Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.
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 the chicken and chilies from the wok.
Add remaining ½ tablespoon oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1-½ 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 toss to coat.