Restaurant Kung Pao Chicken

Learned it from a restaurant. It's pretty darn easy.

Ingredients

1-1.5 Lb Chicken Breast strips

1½ cup Celery diced

1½ cup Carrots diced

1½ cup Onion diced

1½ cup Red Sweet Pepper diced

1 cup White Button Mushrooms diced

1/2-1 Jalapeno Peppers, to taste

1 cup Roasted Peanuts whole

¼ cup Oyster Sauce

¼ cup Hoisin Sauce

3 tbsp Sesame Oil

3 -5 dried red chilis

1/4 cup chicken stock

optional:

1 cup Straw Mushrooms diced (can)

1 cup Snow Peas quarters

1½ cup Bamboo Shoots diced (can)

1-2 cups frozen stor fry veggies

hunan chili oil

1 tspn Corn starch and 1-2 tbspn water slurry

Directions

1. Coat chicken in corn starch in a bowl

2. Saute peanuts in a small amount of oil in wok, set aside

3. In a hot well-oiled wok, add chicken.

4. Stir-fry for a minute or until chicken is no longer pink.

5. Add red chilies and sliced jalapeno, stir fry another minute

6. Add all the vegetables (frozen first if using) and Hunan Chili Oil.

7. Stir fry, stirring often, for 2-5 minutes, until veggies are cooked but still crisp

8. Add oyster sauce, hoisin sauce, peanuts and chicken stock.

9. Season with salt and pepper.

10. Add slurry of corn or potato starch and water to round off (be careful not to add too much), heat until desired gravy consistency is reached

11. Finish with sesame oil