Kung pao chicken

Ingredients:

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:

1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

Preparation:

Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok over high heat until hot.
Add 2 tablespoons oil, swirling to coat sides.
Add chilies and cook, stirring, until fragrant, about 10 seconds.
Add chicken and stir-fry for 2 minutes.
Remove chicken and chilies from wok.
Add remaining 1/2 tablespoon oil to wok, 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 stir to coat.