Kung Pao Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons oyster sauce
  • 1 teaspoon cornstarch
  • 3 tablespoons vegetable oil
  • 4 small dried red chilies, for mild or 8 dried red chilies for spicy
  • 4 cloves garlic, chopped
  • 2 stalks celery, diced
  • ½ red bell pepper, diced
  • 1(8oz) can sliced bamboo shoots, drained
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • ⅓ cup roasted peanuts
Sauce:
  • ¼ cup balsamic vinegar
  • ¼ 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
Instructions
  1. Combine oyster sauce and cornstarch in a bowl. Stir to coat chicken well. Let stand for 10 minutes.
  2. In another bowl, combine all sauce ingredients. Set aside.
  3. Place a skillet or wok over high heat. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook until fragrant, about 10 seconds.
  4. Add chicken and stir-fry for 3-5 minutes or until no longer pink. Transfer into a plate and set aside.
  5. Using the same skillet, add remaining 1 tablespoon oil. Add garlic and cook, stirring until fragrant, about 10 seconds.
  6. Add celery, bell pepper and bamboo shoots; stir-fry for 2 minutes.
  7. Return chicken and chilies to the skillet; stir-fry for 1 minute.
  8. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
  9. Transfer to a serving plate and serve with steamed rice.
  10. Enjoy!
Notes
Recipe adapted from Martin Yan.
Recipe by Salu Salo Recipes at https://salu-salo.com/kung-pao-chicken/