Kung Pao Chicken Martin Yan

Ingredients

• FOR THE MARINADE
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3⁄4 lb boneless skinless chicken, cut into 1-inch pieces
• FOR THE SAUCE
• 1⁄4 cup chinese black vinegar or 1⁄4 cup balsamic vinegar
• 1⁄4 cup chicken broth
• 3 tablespoons chinese rice wine or 3 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili-garlic sauce
• 2 teaspoons sugar
• TO FINISH
• 2 1⁄2 tablespoons cooking oil
• 8 small dried red chilies
• 4 teaspoons minced garlic
• 2 stalks celery, diced
• 1⁄2 red bell pepper, cut into 1-inch squares
• 1 (8 ounce) cansliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1⁄3 cup roasted peanuts

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