Kung Pao Chicken

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
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

1. 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.

2. Combine sauce ingredients in a bowl.

3. 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 chicken and
chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, 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 1/2 minutes.

5. 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 stir to coat.

On Friday, January 16, 2015 at 4:52:12 PM UTC-6, Ultimate Recipes wrote:
> Kung Pao Chicken
>
> 2 tablespoons oyster sauce
> 1 teaspoon cornstarch
> 3/4 pound boneless, skinless chicken
> Sauce:
> 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
>
>
Are you _sure_ you didn't leave out an ingredient??

On 1/17/2015 11:52 AM, wrote:
> On Friday, January 16, 2015 at 4:52:12 PM UTC-6, Ultimate Recipes wrote:
>> Kung Pao Chicken
>>
>> 2 tablespoons oyster sauce
>> 1 teaspoon cornstarch
>> 3/4 pound boneless, skinless chicken
>> Sauce:
>> 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
>>
>>
> Are you _sure_ you didn't leave out an ingredient??
>
Substitute the word "chicken":

https://www.youtube.com/watch?v=Ug75diEyiA0

Jill