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.
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.
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