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
- Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.
- Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from the wok.
- Add remaining 1/2 tablespoon 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 1/2 minutes. Return chicken and chilies to wok; 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.