Kung Pao Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 lb boneless skinless chicken breast
• 2 tablespoons oyster sauce
• 2 1/2 tablespoons cooking oil
• 10 small dried red chilies
• 4 teaspoons minced garlic
• 2 stalks celery, diced
• 1 red bell pepper, cut into cubes
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 1/3 cup roasted peanuts
• 3 tablespoons dry sherry
• 1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar

Recipe

• 1 cut the chicken breasts into cubes. marinade the chicken with oyster sauce for 10 minutes.
• 2 combine sauce ingredients in a bowl and set aside.
• 3 heat the wok and 2 tablespoons cooking oil over high heat and stir fry the dried chili for about 15 seconds.
• 4 add chicken and stir fry for 2 minutes and remove them from wok, set aside.
• 5 add the remaining 1/2 tablespoon of oil to wok, stir fry the garlic for 15 seconds. add in celery, bell pepper and stir fry for 2 minutes.
• 6 put in the chicken and chili, stir fry for another 1 minute. add sauce and simmer for 5 minutes.
• 7 add cornstarch and stir it until the sauce thickened. add peanuts and stir for another 30 seconds.
• 8 ready to serve.