Kung Pao Chicken

• 1 lb boneless skinless chicken breast
• 2 tablespoons oyster sauce
• 2 12 tablespoons cooking oil
• 10 small dried red chilies
• 4 teaspoons minced garlic
• 2 stalks celery, diced
• 1 red bell pepper, cut into cubes
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 13 cup roasted peanuts
• 3 tablespoons dry sherry
• 14 cup chinese black vinegar or 14 cup balsamic vinegar
• 14 cup chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar

1. Cut the chicken breasts into cubes.
2. Marinade the chicken with oyster sauce for 10 minutes.
3. Combine sauce ingredients in a bowl and set aside.
4. Heat the wok and 2 tablespoons cooking oil over high heat and stir fry the dried chili for about 15 seconds.
5. Add chicken and stir fry for 2 minutes and remove them from wok, set aside.
6. Add the remaining 1/2 tablespoon of oil to wok, stir fry the garlic for 15 seconds.
7. Add in celery, bell pepper and stir fry for 2 minutes.
8. Put in the chicken and chili, stir fry for another 1 minute.
9. Add sauce and simmer for 5 minutes.
10. Add cornstarch and stir it until the sauce thickened.
11. Add peanuts and stir for another 30 seconds.
12. Ready to serve.

chicken breast, oyster sauce, cooking oil, red chilies, garlic, stalks celery, red bell pepper, cornstarch, peanuts, sherry, chinese black vinegar, chicken broth, soy sauce, hoisin sauce, sesame oil, garlic sauce, sugar

Taken from www.food.com/recipe/kung-pao-chicken-441541 (may not work)