Kung Pao Chicken

The migration of Chinese to other parts of the world such as South East Asia had led to the new creation of Chinese food after incorporating other tribes/countries’ recipes.

• Ready In: 35 mins
• Serves: 1-2

Ingredients

• 1  lb boneless skinless chicken breast
• 2  tablespoons oyster sauce
• 2 1⁄2 tablespoons  cooking oil
• 10  small  dried red chilies
• 4  teaspoons  minced garlic
• 2  stalks celery, diced
• 1  red bell pepper, cut into cubes
• 2  teaspoons  cornstarch mixed with 1 tablespoon water
• 1⁄3 cup roasted peanuts

• Sauce

• 3  tablespoons dry sherry
• 1⁄4 cup  chinese black vinegar or 1⁄4 cup  balsamic vinegar
• 1⁄4 cup chicken broth
• 1  tablespoon soy sauce
• 2  tablespoons hoisin sauce
• 2  teaspoons  sesame oil
• 2  teaspoons  chili  garlic sauce
• 2  teaspoons sugar

Directions

1. Cut the chicken breasts into cubes. Marinade the chicken with oyster sauce for 10 minutes.
2. Combine sauce ingredients in a bowl and set aside.
3. Heat the wok and 2 tablespoons cooking oil over high heat and stir fry the dried chili for about 15 seconds.
4. Add chicken and stir fry for 2 minutes and remove them from wok, set aside.
5. Add the remaining 1/2 tablespoon of oil to wok, stir fry the garlic for 15 seconds. Add in celery, bell pepper and stir fry for 2 minutes.
6. Put in the chicken and chili, stir fry for another 1 minute. Add sauce and simmer for 5 minutes.
7. Add cornstarch and stir it until the sauce thickened. Add peanuts and stir for another 30 seconds.
8. Ready to serve.