posted by RisaG 05-19-100 6:08 PM
* Exported from MasterCook *
Kung Pao Chicken (Martin Yan)
Recipe By : Martin Yan's Culinary Journey Through China
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Poultry
Amount Measure Ingredient -- Preparation Method
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3/4 lb. boneless skinless chicken breast halves
Marinade:
2 tbsp. oyster flavored sauce
1 tsp. cornstarch
Sauce:
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tbsp. rice wine or dry sherry
2 tbsp. hoison sauce
1 tbsp. soy sauce
2 tsp. sesame oil
2 tsp. chilii garlic sauce
2 tsp. sugar
Rest of dish:
2 1/2 tbsp. vegetable oil
8 small dried red chiles
4 tsp. garlic -- minced
2 ribs celery -- sliced
1/2 red bell pepper -- cut in 1" squares
1/2 cup bamboo shoots -- diced
2 tsp. cornstarch mixed with 1 tbsp. water
1/2 cup walnut halves -- toasted
Cut chicken into 1" pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in bowl; set aside.
Place a wok over high heat until hot. Add 2 tbsp. oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove the chicken and chiles from the wok.
Add remaining 1/2 tbsp. oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1.5 minutes. Return chicken and chiles to work, stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.
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Served it with white rice, pickled ginger and chile paste.