Ingredients:
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Sauce:
- 3 tbsps. Chinese rice wine or dry sherry
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 1/4 cup chicken broth
- 1 tbsp. soy sauce
- 2 tbsps. hoisin sauce
- 2 tsp. sesame oil
- 2 tsps. chili garlic sauce
- 2 tsps. sugar
- Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.
- Combine sauce ingredients in a bowl.
- 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 wok.
- Add remaining 1/2 tablespoon oil to wok, 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 peanuts and stir to coat.
enjoy it.
loves.
by houyan.
loves.
by houyan.
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