Kung Pao Chicken Recipe

Serves 4

Ingredients:

• 2 lb. Boneless chicken
• 3 tablespoon oyster sauce
• 3 tablespoon cooking oil
• 6 small dried red chili’s
• 2 tablespoon minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, diced
• 1 small can of bamboo shoots, sliced and drained
• 2 teaspoon cornstarch dissolved in 1 tablespoon water

Sauce ingredients:

• 1 teaspoon cornstarch
• 1/3 cup roasted peanuts
• 3 tablespoon Chinese rice wine or dry sherry
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 2 tablespoon soy sauce
• 2 tablespoon hoisin sauce
• 2 teaspoon sesame oil
• 2 teaspoon chili garlic sauce
• 2 teaspoon sugar

Directions:

1. Marinade chicken with oyster sauce in a bowl for 30 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat with 2 tablespoons oil. First cook the chili’s in heat for 10 seconds.
4. Add chicken and stir fry for another 2 minutes. Set aside chicken and chilies from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic, celery, bell pepper, and bamboo shoots and let it heat for 2 minutes while stirring..
6. Add all ingredients together and heat for another 5 minutes.