Kung Pao Chicken (Martin Yan) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons oyster sauce |
1 teaspoon cornstarch |
3/4 lb boneless skinless chicken, cut into 1-inch pieces |
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 |
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 |
Directions:
1. Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
2. In another bowl, combine all sauce ingredients.
3. 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.
4. Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
6. Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
7. Return chicken and chiles to wok; stir-fry 1 minute.
8. Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
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