Kung Pao Chicken (Martin Yan)

• Ready In: 20 mins
• Serves: 4

Ingredients

• FOR THE MARINADE

• 2  tablespoons oyster sauce
• 1  teaspoon cornstarch
• 3⁄4 lb boneless skinless chicken, cut into 1-inch pieces

• FOR THE SAUCE

• 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

• TO FINISH

• 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.