2
tablespoons oyster sauce
1
teaspoon cornstarch
3/4
pound boneless, skinless chicken
Sauce:
1/4
cup Chinese black vinegar or balsamic vinegar
1/4
cup chicken broth
3
tablespoons Chinese rice wine or 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
8
small dried red chilies
4
teaspoons minced garlic
2
stalks celery, diced
1/2
red bell pepper, cut into 1-inch squares
1
can (8 oz.) sliced bamboo shoots, drained
2
teaspoons cornstarch dissolved in 1 tablespoon water
1/3
cup roasted peanuts
1.
Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place
chicken in marinade and stir to coat. Let stand for 10 minutes.
2.
Combine sauce ingredients in a bowl.
3.
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 stir-fry for 2 minutes. Remove chicken and
chilies
from wok.
4.
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.
5.
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.
Add peanuts and stir to coat.