Servings: 4 people
Ingredients
- For the Marinade:
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 3/4 pound boneless skinless chicken, cut into 1-inch pieces
- For the 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
- For the Stir-Fry:
- 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
Instructions
- Marinate the Chicken:
- In a bowl, mix oyster sauce and cornstarch.
- Add chicken pieces, coat well, and let sit for 10 minutes.
- Prepare the Sauce:
- In a separate bowl, combine all sauce ingredients and set aside.
- Stir-Fry Chicken:
- Heat a wok over high heat until hot. Add 2 tablespoons oil and swirl to coat.
- Add chilies and stir-fry for about 10 seconds until fragrant.
- Add marinated chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
- Stir-Fry Vegetables:
- Add 1/2 tablespoon oil to wok. Stir in garlic and cook for 10 seconds until fragrant.
- Add celery, bell pepper, and bamboo shoots. Stir-fry for 1 1/2 minutes.
- Finish Cooking:
- Return chicken and chilies to wok and stir-fry for 1 minute.
- Pour in sauce and bring to a boil.
- Add cornstarch solution and stir until sauce thickens.
- Toss in peanuts, stir to coat, and serve hot.
Notes
- Adjust spice level by adding more or fewer dried red chilies.
- Serve over steamed rice for a complete meal.
