Recipe: Kung Pao Chicken

KUNG PAO CHICKEN

1 tablespoon canola or olive oil
2 to 3 red chiles, seeded and sliced
2 cloves garlic, finely chopped
3/4 pound chicken breast, cut into 1/2 -inch cubes
1 teaspoon chili bean sauce (I used chili sauce)
2 ounces canned sliced bamboo shoots, drained
2 ounces canned water chestnuts, drained
1 tablespoon Chinese rice wine or dry sherry
6 1/2 tablespoons chicken stock or water
cornstarch paste: (1 teaspoon cornstarch mixed with 1 tablespoon water)
1/2 cup roasted unsalted peanuts
2 scallions, cut in 1/2 -inch lengths

Heat oil in a nonstick saute pan over high heat. Add the chiles and garlic; stir-fry for a few minutes.

Add the chicken and chili bean sauce and stir-fry for a couple of minutes; then add the bamboo shoots, water chestnuts, rice wine and stock, and bring to a boil.

Slowly add the cornstarch paste, stirring until the sauce has thickened and turned transparent.

Mix in the peanuts and scallions just before serving.

Serves 4 with 2 other main dishes
Adapted from source: Fresh Chinese: Over 80 Healthy Chinese Recipes by Wynnie Chan and Ken Hom