Recipe

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• 2 tbsp oyster sauce
• 1 tsp cornstarch
• 3/4 lb boneless skinless chicken , cut into 1-inch pieces
• 1/4 cup chinese black vinegar
• 1/4 cup chicken broth
• 3 tbsp chinese rice wine or 3 tbsp dry sherry
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp chili-garlic sauce
• 2 tsp sugar
• 2 1/2 tbsp cooking oil
• 8 small dried red chilies
• 4 tsp minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, cut into 1-inch squares
• 1 (8 oz) can sliced bamboo shoots, drained
• 2 tsp cornstarch dissolved in 1 tbsp water
• 1/3 cup roasted peanuts

• 1 Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
• 2 In another bowl, combine all sauce ingredients.
• 3 Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
• 4 Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
• 5 Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
• 6 Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
• 7 Return chicken and chiles to wok; stir-fry 1 minute.
• 8 Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.