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Kung Pao Chicken

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  1. 3/4 pound boneless, skinless chicken breasts


  1. 2 tablespoons oyster-flavored sauce
  2. 1 teaspoon cornstarch


  1. 1/4 cup black vinegar or balsamic vinegar
  2. 1/4 cup chicken broth
  3. 3 tablespoons Chinese rice wine or dry sherry
  4. 2 tablespoons hoisin sauce
  5. 1 tablespoon soy sauce
  6. 2 teaspoons sesame oil
  7. 2 teaspoons chili garlic sauce
  8. 2 teaspoons sugar
  9. 2 1/2 tablespoons cooking oil
  10. 8 small dried red chilies
  11. 4 teaspoons minced garlic
  12. 2 ribs celery, diced
  13. 1/2 red bell pepper, cut into 1-inch squares
  14. 1/2 cup diced bamboo shoots
  15. 2 teaspoons cornstarch dissolved in 1 tablespoon water
  16. 1/2 cup Honey-Glazed Walnuts
  1. 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.
  2. 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.
  3. 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.


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