Kung Pao Chicken
Martin Yan
Copyright Yan Can Cook Inc. 1995 www.yancancook.com
Ingredients:
¾ pound boneless, skinless chicken
Marinade: | |
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2 | tablespoons oyster flavored sauce |
1 | teaspoon cornstarch |
Sauce:
¼ cup black vinegar or balsamic vinegar
Sauce: | |
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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