World Cuisine - Meat and poultry

Recipe:

Kung Pao Chicken 

serves:

4

Ingredients:

Oyster sauce

Cornstarch

Chicken, boneless, skinless


Sauce:


Chinese black vinegar 

or balsamic vinegar

Chicken broth

Chines rice wine or dry cherry

Hoisin sauce

Soy sauce

Sesame oil

Chili garlic sauce

Sugar

Cooking oil

Small dried red chilies

Garlic, minced

Celery, diced

Red bell pepper, cut into 1-inch squares

Bamboo shoots, sliced, drained

Cornstarch dissolved in 1 tbsp. water

Roasted peanuts


2 tbsp.

1 tsp.

¾ pound




¼ cup


¼ cup

3 tbsp.

2 tbsp.

1 tsp.

2 tsp.

2 tsp.

2 tsp.

2 ½ tbsp.

8

4 tsp.

2

½ 


1 can (8 ounces)

2 tsp.

1/3 cup

Method:

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.