Hunan Hot and Sour Chicken

• 2 teaspoons cornstarch
• 2 teaspoons sherry dry
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound chicken breasts skinned, boned, cut into bite size pieces
• 3 1/2 tablespoons vegetable oil
• 1 tablespoon garlic minced
• 2 teaspoons ginger minced fresh
• 1 tablespoon black beans, fermented rinsed and drained
• 1 small green bell peppers seeded, and cut into 1 inch pieces
• 1 medium carrots thinly sliced
• 8 ounces bamboo shoots canned, sliced
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon vegetable oil
• 2 tablespoons soy sauce, tamari
• 2 1/2 tablespoons white wine vinegar
• 1/2 cup chicken broth

1. In a bowl, combine cornstarch, sherry, salt and pepper.
2. Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
3. Prepare cooking sauce by blending all ingredients in another bowl, set aside.
4. Place a wok or wide frying pan over high heat.
5. When pan is hot, add 2 tablespoons of the oil.
6. When oil begins to heat, add garlic, ginger, and black beans.
7. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
8. Remove chicken from pan.
9. Add the remaining 1 tablespoon oil to pan.
10. When oil is hot, add green pepper, carrot and bamboo shoots.
11. Stir-fry for 30 seconds.
12. Add water and stir-fry for 1 1/2 minutes.
13. Return chicken to pan.
14. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
15. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.

cornstarch, sherry dry, salt, black pepper, chicken breasts, vegetable oil, garlic, ginger, black beans, green bell peppers, carrots, shoots, water, cornstarch, red pepper, vegetable oil, soy sauce, white wine vinegar, chicken broth

Taken from recipeland.com/recipe/v/hunan-hot-sour-chicken-46123 (may not work)