Yan's Kung Pao Chicken

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Servs: 4   Prep:   Cook:

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  • add   1/2 cup roasted unsalted peanuts
  • add   2 tsps. cornstarchdissolved in 1 tablespoon water
  • add   1/2 cup diced bamboo shoots
  • add   1/2 red bell peppers, cut into 1/2-inch dice
  • add   2 ribs celery, diced
  • add   2 cloves garlic, minced
  • add   8-10 small dried red chilises
  • add   3 Tbsps. cooking oil
  • add   Forthe Stir-fry:
  • add   2 tsps. chili garlic sauce
  • add   2 tsps. sesame oil
  • add   1 Tbsp. soy sauce
  • add   2 Tbsps. Hoisin sauce
  • add   3 Tbsps. dry sherry or Chinese rice wine
  • add   1/4 cup chicken broth
  • add   1/4 cup Chinese black vinegaror balsamic vinegar
  • add   Forthe Sauce:
  • add   1 tsp. cornstarch
  • add   1 tsp. dry sherry or Chinese rice wine
  • add   2 Tbsps. oyster sauce
  • add   Forthe Marinade:
  • add   3/4 lb. boneless, skinless chicken thighs


  1. 1. Cut chicken into 1/2-inch cubes. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.2. Place a wok over high heat until hot. Add 2 tablespoons of the oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove the chicken and chilies from the wok.3. Add remaining 1 tablespoon oil, 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 toss to coat.Recipe adapted from Martin Yans Culinary Journey Through China (KQED Books)Copyright Yan Can Cook Inc. 1995

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