Kung Pao Chicken
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want.
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 3/4 pound boneless, skinless chicken
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 1/4 cup chicken broth
- 3 tablespoons Chinese 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 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 can (8 oz.) sliced bamboo shoots, drained
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1/3 cup roasted peanuts
- Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.Place chicken in marinade and stir to coat. Let stand for 10 minutes.
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add 2 tablespoons oil, swirling tocoat sides. Add chilies and cook, stirring, until fragrant, about 10seconds. Add chicken and stir-fry for 2 minutes. Remove chicken andchilies from wok.
- Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlicand cook, stirring, until fragrant, about 10 seconds. Add celery, bellpepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
- Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce andbring to a boil. Add cornstarch solution and cook, stirring, until sauceboils and thickens. Add peanuts and stir to coat.