Kung Pao Chicken

• 3/4 pound boneless, skinless chicken breasts
• 2 tablespoons oyster-flavored sauce
• 1 teaspoon cornstarch
• 1/4 cup 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
• 2 1/2 tablespoons cooking oil
• 8 small dried red chilies
• 4 teaspoons minced garlic
• 2 ribs celery, diced
• 1/2 red bell pepper, cut into 1-inch squares
• 1/2 cup diced bamboo shoots
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/2 cup Honey-Glazed Walnuts

1. Cut chicken into 1-inch pieces.
2. Combine marinade ingredients in a bowl.
3. Add chicken and stir to coat.
4. Let stand for 10 minutes.
5. Combine sauce ingredients in a bowl; set aside.
6. Place a wok over high heat until hot.
7. Add 2 tablespoons oil, swirling to coat sides.
8. Add chilies and cook, stirring, until fragrant, about 10 seconds.
9. Add chicken and stir-fry for 2 minutes.
10. Remove chicken and chilies from the wok.
11. Add remaining 1/2 tablespoon oil, swirling to coat sides.
12. Add garlic and cook, stirring, until fragrant, about 10 seconds.
13. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
14. Return chicken and chilies to wok; stir-fry for 1 minute.
15. Add sauce and bring to a boil.
16. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
17. Add walnuts and toss to coat.

chicken breasts, oyster, cornstarch, black vinegar, chicken broth, chinese rice wine, hoisin sauce, soy sauce, sesame oil, garlic sauce, sugar, cooking oil, red chilies, garlic, celery, red bell pepper, bamboo shoots, cornstarch, honey

Taken from www.foodandwine.com/recipes/kung-pao-chicken---martin-yan (may not work)