Kung Pao Chicken
Source of Recipe
Sonja
List of Ingredients
3/4 pound boneless, skinless chicken
2 tbsp oyster flavored sauce
1 tsp cornstarch
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tbsp rice wine or dry sherry
2 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar
2 1/2 cooking oil
8 small dried red chilies
4 tsp minced garlic
2 ribs celery, diced
1/2 red bell pepper, cut into 1 inch squares
1/2 cup diced bamboo shoots
2 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 cup toasted walnut halves
Recipe
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 chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stirfry for 2 minutes. Remove chicken and chilies from the wok.
Add remaining 1/2 tablespoon oil, 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 chilies to wok; stirfry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.
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