Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

3/4 pound boneless, skinless chicken breasts
MARINADE
2 tablespoons oyster-flavored sauce
1 tablespoon chile garlic sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
SAUCE
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese 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
1 tsp chile flakes
4 teaspoons minced garlic
4 teaspoons minced ginger
2 ribs celery, diced
1/2 red bell pepper, cut into 1-inch squares
1/2 cup diced bamboo shoots
2 teaspoons cornstarch dissolved in 1 tablespoon water

Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl; set aside.

Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from the wok.
Add remaining 1/2 tablespoon oil, swirling to coat sides. Add ginger, chiles, 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 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.

Amazing served with Szechuan Green Beans

Szechuan Green Beans with Kung Pao Chicken

Szechuan Green Beans with Kung Pao Chicken

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