FBD

Kung Pao Chicken

ChineseChickenAdvanced10 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp oyster sauce
  • 1 tsp cornstarch
  • 0.8 lb boneless, skinless chicken
  • 0.3 cup Chinese black vinegar or balsamic vinegar
  • 0.3 cup chicken broth
  • 3 tbsp Chinese rice wine or dry sherry
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp chili garlic sauce
  • 2 tsp sugar
  • 0 tbsp cooking oil
  • 8 each dried red chilies
  • 4 tsp minced garlic
  • 2 stalks celery, diced
  • 0.5 each red bell pepper, cut into 1-inch squares
  • 1 can (8 oz.) sliced bamboo shoots, drained
  • 2 tsp cornstarch dissolved in 1 tablespoon water
  • 1/3 cup roasted peanuts
  • 1 each . Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.

Instructions

  1. 1

    Place chicken in marinade and stir to coat.

  2. 2

    Let stand for 10 minutes. 2.

  3. 3

    Combine sauce ingredients in a bowl. 3.

  4. 4

    Place a wok over high heat until hot.

  5. 5

    Add 2 tablespoons oil, swirling to coat sides.

  6. 6

    Add chilies and cook, stirring, until fragrant, about 10 seconds.

  7. 7

    Add chicken and stir-fry for 2 minutes.

  8. 8

    Remove chicken and chilies from wok. 4.

  9. 9

    Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.

  10. 10

    Add garlic and cook, stirring, until fragrant, about 10 seconds.

  11. 11

    Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. 5.

  12. 12

    Return chicken and chilies to wok; stir-fry for 1 minute.

  13. 13

    Add sauce and bring to a boil.

  14. 14

    Add cornstarch solution and cook, stirring, until sauce boils and thickens.

  15. 15

    Add peanuts and stir to coat.

Tags

greeka-taste-of-china