Kung Bow Gai Ding (Kung Pow Chicken)

Ingredients

• •1 cup chicken, uncooked, cut into 1/2 inch pieces
• •1 cup canned sliced bamboo shoots
• •1 tablespoon peanut oil
• •1 teaspoon light soy sauce
• •1 tablespoon dark soy sauce
• •1 teaspoon cornstarch
• •2 tablespoons peanut oil
• •1 tablespoon dark soy sauce
• •1 clove garlic, crushed
• •1 cup green bell pepper, unsalted, cored, Seeded & Cut
• •1 cup sliced water chestnuts
• •1/2 cup black mushrooms
• •2 teaspoons Chinese chili paste with garlic
• •1/4 teaspoon Chinese five spice
• •1/2 cup roasted peanuts

Directions

1. 1Soak the black mushrooms in hot water for 15 minutes. Rinse thoroughly. Blot dry. Dice. Set aside.
2. 2Combine the first measure of peanut oil with the light soy sauce, the first measure of dark soy sauce and the cornstarch.Blend thoroughly.
3. 3Marinate the chicken in the mixture for 1 hour.
4. 4Heat the wok.
5. 5Add the second measure of peanut oil. Swirl the garlic clove over the bottom and sides. Discard the garlic.Add the chicken.
6. 6Stir fry for 1 minute. Add the green bell pepper, bamboo shoots, water chestnuts, black mushrooms, peanuts, the second measure of dark soy sauce and the chili paste with garlic. Stir fry for 2 minutes. Add the Chinese five spice. Stir fry for 1 minute. Serve immediately.