Kung Pao Chicken with American Pistachios
Cooking Jugalbandi | Presented by chefs Martin Yan and Sanjeev Kapoor
12 oz boneless, skinless chicken
2 tbsp oyster-flavored sauce
1 tsp cornstarch
1/4 cup balsamic or black vinegar
1/4 cup chicken stock
2 tbsp rice wine, optional
2 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp granulated sugar
2 tbsp vegetable oil
6 whole dried red chili peppers
2 tsp garlic, minced
1/2 onion, cut into 1-inch squares
1/2 red bell pepper, seeded & cut into 1-inch squares
1/2 cup sliced bamboo shoots, canned and drained
1/2 celery stalk, cut into 1-inch strips
2 tsp cornstarch dissolved in 2 tsp water (slurry)
1/2 cup whole American pistachio kernels
Cut chicken into 1-inch squares.
Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
Combine sauce ingredients in a bowl. Set aside.
Heat a wok over medium-high heat. Add oil, swirling to coat sides. Add dried red chilies; cook, stirring, until fragrant, about 10 seconds. Add chicken; stir-fry for 2 minutes. Add garlic, onion, bell pepper, celery, and bamboo shoots; stir-fry until bell pepper is tender-crisp, about 2 minutes. Add sauce and bring to a boil. Add cornstarch solution; cook, stirring, until sauce boils and thickens. Add pistachios; toss to evenly mix.