Chinese Food Recipes and Ingredients

Kung Pao Chicken

Chinese food recipes and food ingredients easy to prepare including the necessary ingredients:

2 tablespoons oyster sauce = See ingredient with photo
1 teaspoon cornstarch = See ingredient with photo
3/4 pound boneless, skinless chicken

Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar = See ingredient with photo
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry = See ingredient with photo
2 tablespoons hoisin sauce = See ingredient with photo
1 tablespoon soy sauce = See ingredient with photo
2 teaspoons sesame oil = See ingredient with photo
2 teaspoons chili garlic sauce = See ingredient with photo
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies = See ingredient with photo
4 teaspoons minced garlic = See ingredient with photo
2 stalks celery, diced = See ingredient with photo
1/2 red bell pepper, cut into 1-inch squares= See ingredient with photo
1 can (8 oz.) sliced bamboo shoots, drained= See ingredient with photo
2 teaspoons cornstarch dissolved in 1 tablespoon water= See ingredient with photo
1/3 cup roasted peanuts = See ingredient with photo

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.