Kung Pao chicken cube
Ingredients:
- 3/4 lb.
chicken, boned and skinned
- 2 tbsps.
oyster sauce
- 2 1/2 tbsps.
cooking oil
- 8 small dried
red chilies
- 4 tsps.
minced garlic
- 2 stalks
celery, diced
- 1/2 red bell
pepper, cut into 1−inch squares
- 1 can (8 oz.)
bamboo shoots, sliced and drained
- 2 tsp.
cornstarch dissolved in 1 tablespoon water
- 1 tsp.
cornstarch
- 1/3 cup roasted peanuts
- 3 tbsps.
Chinese rice wine or dry sherry
- 1/4 cup
Chinese black vinegar or balsamic vinegar
- 1/4 cup
chicken broth
- 1 tbsp. soy
sauce
- 2 tbsps.
hoisin sauce
- 2 tsp. sesame
oil
- 2 tsps. chili
garlic sauce
- 2 tsps. sugar
Directions:
- Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes;
- Combine sauce ingredients in a bowl;
- 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;
- 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 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.