Kung Pao Chicken

• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3/4 pound boneless, skinless chicken
•  Sauce:
• 1/4 cup Chinese black vinegar or balsamic vinegar
• 1/4 cup chicken broth
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar
• 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 can (8 oz.) sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
 Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. 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.
4. 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.
5. 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.