Hot And Spicy Chairman'S Chicken

• 2 boneless skinless chicken breasts, sliced
• 1/2 cup sliced snow peas
• 1/2 cup sliced fresh mushrooms
• 4 green onions, chopped
• 1 can bamboo shoot, rinsed and drained
• 1 can baby corn, rinsed,drained,and chopped
• 1 cup fresh bean sprout
• 1 cup bok choy, chopped
• 2 teaspoons crushed red pepper flakes (optional)
• 5 slices fresh gingerroot
• 4 cloves garlic, minced
• 2 tablespoons peanut oil
• 2 tablespoons sesame oil
• hot steamed rice
• For the marinade
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice wine
• For the Sauce
• 1/4 cup soy sauce
• 1/4 cup rice wine (or dry sherry)
• 2 tablespoons sugar
• 4 teaspoons rice wine vinegar
• 2 teaspoons chili paste (sambal oelek; optional)
• 1 tablespoon hot bean paste
• 1/2 teaspoon hot fire oil (optional)
• 1 teaspoon cayenne pepper (optional)
• 1 tablespoon cornstarch

1. Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
2. Mix together ingredients for cooking sauce in a small bowl and set aside.
3. Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
4. Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
5. Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
6. Add the chicken back to the wok and stir all together.
7. Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
8. Serve with hot steamed rice.
9. Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.

chicken breasts, snow peas, mushrooms, green onions, bamboo shoot, baby corn, fresh bean sprout, bok choy, red pepper, gingerroot, garlic, peanut oil, sesame oil, rice, marinade, soy sauce, cornstarch, rice wine, soy sauce, rice wine, sugar, rice wine vinegar, chili paste, hot bean paste, hot fire oil, cayenne pepper, cornstarch

Taken from www.food.com/recipe/hot-and-spicy-chairmans-chicken-44781 (may not work)