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Kung Pao Chicken
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| 3/4 lb | boneless skinless chicken |
| 2 Tb | oyster flavored sauce |
| 1 teas cornstarch | |
| 1/4 cup | balsamic vinegar |
| 1/4 cup | chicken broth |
| 3 Tb | rice wine |
| dry sherry, alternative | |
| 2 Tb | hoisin sauce |
| 1 Tb | soy sauce |
| 2 teas sesame oil 2 teas chili garlic sauce 2 teas sugar | |
| 2 1/2 Tb | vegetable oil, divided |
| 8 small | dried red chilies |
| 4 teas minced garlic | |
| 2 ribs | celery, diced |
| 1/3 red bell pepper cut into 1 inch squares | |
| 1/2 cup | diced bamboo shoots |
| 2 teas cornstarch dissolved in 1 Tb water | |
| 1/2 cup | toasted walnut halves |
Cut chicken into 1 inch pieces. Combine oyster sauce and cornstarch in bowl. Add chicken and stir to coat. Let stand 10 minutes.
Combine vinegar, broth, hoisin and soy sauce, sesame oil, chili garlic sauce and sugar in another bowl, set aside.
Place wok over high heat until hot. Add 2 Tb oil, swirling to coat sides, Add chilies and cook, stirring, until fragrant, about 5 seconds. Add celery, pepper and bamboo shoots, stir fry 1 1/2 minutes. Return chicken and chilies to wok, stir fry one minute. Add reserved sauce and bring to boil. Add cornstarch mixture, Cook, stirring, until sauce boils and thickens. Add walnuts. Toss to coat.
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