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Authentic Kung Pao Chicken

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 20 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • Marinade:
  • 2 Tbsp. oyster sauce
  • 1 tsp. cornstarch
  • 3/4 lb. boneless skinless chicken
  • Sauce:
  • 1/4 cup Chinese black vinegar or balsamic vinegar
  • 1/4 cup chicken broth
  • 3 Tbsp. Chinese rice wine or dry sherry
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • 2 tsp. chili garlic sauce
  • 2 tsp. sugar
  • 2-1/2 Tbsp. cooking oil, divided
  • 8 small dried red chilies
  • 4 tsp. 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 tsp. cornstarch dissolved in 1 Tbsp. water
  • 1/3 cup roasted peanuts
make it
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. Combine sauce ingredients in a bowl.

Place a wok over high heat until hot. Add 2 Tbsp. 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 Tbsp. 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.
Notes
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