Kung Pao Chicken (Martin Yan) - cooking recipe

Ingredients

FOR THE MARINADE
2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 lb boneless skinless chicken, cut into 1-inch pieces
FOR THE SAUCE
1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
1/4 cup chicken broth
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce
2 teaspoons sugar
TO FINISH
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

Preparation

Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
In another bowl, combine all sauce ingredients.
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.
Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
Add remaining 1/2 tablespoon oil to wok, 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 1/2 minutes.
Return chicken and chiles to wok; stir-fry 1 minute.
Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.