Kung Pao Chicken

By Martin Yan

Ingredients:

pound boneless, skinless chicken

Marinade:

2		tablespoons oyster flavored sauce
1		teaspoon cornstarch

Sauce:

¼		cup black vinegar or balsamic vinegar
¼		cup chicken broth
3		tablespoons 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 ½		tablespoons cooking oil
8		small dried red chilies
4		teaspoons minced garlic
2		ribs celery, diced
½		red bell pepper, cut into 1-inch squares
½		cup diced bamboo shoots
2		teaspoons cornstarch dissolved in 1 tablespoon water
½		cup roasted peanuts

Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.

Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove the chicken and chilies from the wok.

Add remaining ½ tablespoon oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1-½ minutes. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and toss to coat.