Kung Pao Chicken (martin Yan)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3/4 lb boneless skinless chicken, cut into 1-inch pieces
• 1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 3 tablespoons chinese rice or 3 tablespoons dry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili-garlic sauce
• 2 teaspoons sugar
• 2 1/2 tablespoons cooking oil
• 8 small dried red chilies
• 4 teaspoons minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, cut into 1-inch squares
• 1 (8 ounce) can sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/3 cup roasted peanuts

Recipe

• 1 combine marinade ingredients in a bowl. stir to coat chicken well. let stand 10 minutes.
• 2 in another bowl, combine all sauce ingredients.
• 3 place a wok over high heat until hot. add 2 tablespoons oil, swirling to coat sides. add chiles and cook, stirring, until fragrant, about 10 seconds.
• 4 add chicken and stir-fry 2 minutes. remove chicken and chiles 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.
• 6 add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
• 7 return chicken and chiles to wok; stir-fry 1 minute.
• 8 add sauce and bring to boil. add cornstarch solution and cook, stirring, until sauce boils and thickens. add peanuts and stir to coat.