Kung Pao Chicken

INGREDIENTS:

3/4 lb. chicken, boned and skinned

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 tbsps. oyster sauce

2 tsp. sesame oil

2 tsps. chili garlic sauce

2 tsps. Sugar

STEPS:

• Slice chicken into 1-inch pieces and put it in a bowl and set it aside.
• In a separate bowl mix rice wine, balsamic vinegar, chicken broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, chili garlic sauce and sugar.
• Pour small amount if sauce enough to cover the chicken. Marinade it for 30 minutes.
• Heat wok over medium heat. Add oil and stir fry dried chilies and garlic.
• Add chicken and cook it for 2 minutes.
• Add bamboo shoots, celery, bell pepper and stir fry for tanother 2 minutes.
• Add remaining sauce and turn heat into low fire and let it simmer for 5-7 minutes.
• Add cornstarch solution and stir until sauce boils and thickens.
• Add roasted peanut and serve.

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