Cooking kung pao chicken

Hello
Today our journey from China and cook delicious Chinese chicken

Ingredients

Chicken without skin 

1 tsp. hoisin sauce

2 tbsp. oyster sauce

2 tsp. cornstarch

For the Sauce:

    4 tbsp. Chinese rice wine or dry sherry
    3 tsp. sweet chili garlic sauce
    1 tbsp. hoisin sauce
    1/4 cup chicken broth
    2 tbsp. soy sauce
    1/4 cup balsamic vinegar
    2 tsp. sesame oil
    6 small dried chili peppers
    1/2 cup bamboo shoots, julienned
    1/2 red bell pepper, cut into 1” dice
    1/2 cup celery, diced
    2 tsp. ginger, minced
    3 tsp. garlic, minced
    3 tbsp. vegetable oil
    2 tbsp. cornstarch dissolved in 2 tbsp. cold water

cooking

First Cut chicken into 1 "pieces, and chicken with oyster sauce, Hoisin sauce and cornstarch in a bowl. Marinate 20 minutes.
       Next, mix the ingredients for the sauce in a bowl and set aside.
       Then, add 2 tablespoons. vegetable oil in a wok or pan heated. Then, add the Chiles and cook for about 15 seconds.
       Add chicken and saute for 3 minutes, then remove the chicken and peppers from the pan.
       Then add 1 tablespoon. vegetable oil pan and add garlic and ginger.
       Meanwhile, saute for 10 seconds. Add vegetables and saute 2 minutes.
       Add chicken and peppers back into the pan and add the sauce and bring to boil.
       Finally, add the cornstarch and cook for 2 minutes until sauce thickens and the flavor is cooked starch.
. Kung Pao Chicken is ready to serve