Kung Pao Chicken

Martin Yan

Ingredients:

¾ pound boneless, skinless chicken

Marinade:
2	tablespoons oyster flavored sauce
1	teaspoon cornstarch

Sauce:

¼ cup black vinegar or balsamic vinegar

Sauce:
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	teaspoons sugar
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.

Category: Poultry