Ingredients
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2 tablespoons oyster sauce
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3/4 lb boneless skinless chicken, cut into 1-inch pieces
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1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
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1/4 cup chicken broth
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3 tablespoons chinese rice wine or 3 tablespoons dry sherry
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2 tablespoons hoisin sauce
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1 tablespoon soy sauce
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2 teaspoons sesame oil
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2 teaspoons chili-garlic sauce
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2 teaspoons sugar
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2 1/2 tablespoons cooking oil
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8 small dried red chilies
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2 stalks celery, diced
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1 teaspoon cornstarch
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1/2 red bell pepper, cut into 1-inch squares
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4 teaspoons minced garlic
Instructions
- Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
- In another bowl, combine all sauce ingredients.
- 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.
- Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
- 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.
- Return chicken and chiles to wok; stir-fry 1 minute.
- Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.