3/4 lb chicken, boneless & skinless
2 1/2 tbsp cooking oil
8 small dried red chilies
4 tsp minced garlic
2 ribs celery, diced
1/2 red bell pepper, cut into 1" squares
1/2 cup diced bamboo shoots
2 tsp cornstarch, dissolved in 1 tbsp water
1/2 cup toasted walnut halves
Marinade ingredients:
1 tsp cornstarch
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tbsp rice wine or dry sherry
2 tsp sesame oil
2 tsp sugar
Sauce ingredients:
2 tbsp oyster flavored sauce
2 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp chili garlic sauce

Kung Pao Chicken

1. Cut chicken into 1" pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl and set aside.
2. Place a wok over high heat until hot. Add 2 tbsp of oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, for about 10 seconds.
3. Add chicken and stir fry for 2 minutes. Remove the chicken and chilies from the wok.
4. Add remaining 1/2 tbsp of oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, for about 10 seconds.
5. 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.
6. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.
   Serves: 4
   Preparation time: 20 minutes