Kung Pao Chicken Recipe

Ingredients:
Chicken - 400 gms, boneless and skinless
Cooking Oil - 2 1/2 tblsp
Red Chillies - 8, small and dried
Garlic - 4 tsp, minced
Ribs Celery - 2, diced
Red Capsicum - 1/2, cut into 1 inch squares
Bamboo shoots - 1/2 cup, diced
Cornstarch - 2 tsp in 1 tblsp water
Walnut halves - 1/2 cup, toasted

For the Marinade
Cornstarch - 1 tsp
Black Vinegar or Balsamic Vinegar - 1/4 cup
Chicken Broth - 1/4 cup
Rice Wine or Dry Sherry - 3 tblsp
Sesame Oil - 2 tsp
Sugar - 2 tsp

For the Sauce
Oyster flavoured sauce - 2 tblsp
Holsin sauce - 2 tblsp
Soy sauce - 1 tblsp
Chilli Garlic sauce - 2 tsp

Method:
1. Cut chicken into 1 inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let it stand for 10 minutes. Combine sauce ingredients in a bowl and set aside.
2. Place a wok over high heat until hot. Add 2 tblsp of oil, swirling to coat sides. Add chillies and cook, stirring until fragrant, for about 10 seconds.
3. Add chicken and stir fry for 2 minutes. Remove the chicken and chillies from the wok.
4. Add remaining 1/2 tblsp of oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, for about 10 seconds.
5. Add celery, capsicum and bamboo shoots.
6. Stir-fry for 1 1/2 minutes.
7. Return the chicken and chillies to wok and stir-fry for another minute. Add sauce and bring to a boil.
8. Add cornstarch and cook, stirring, until sauce boil and thickens.
9. Add walnuts and toss to coat. Serve hot.