Spicy Hunan-Style Chicken and Vegetable Stir-Fry

What you need

• 500 g (1 lb) boneless chicken thighs, skinless, sliced thin
• 2 tbsp light soy sauce, divided
• 1 tbsp Shaoxing wine
• 2 tbsp cornstarch, divided
• 120 ml (1/2 cup) chicken stock
• 1 tbsp oyster sauce
• 2 tsp rice vinegar
• 1 tsp sugar
• 1 tbsp chili bean paste
• 3 tbsp vegetable oil, divided
• 8 dried red chilies, such as chile de arbol, snipped in half
• 3 clove garlic, sliced
• 2 cm (3/4 in) fresh ginger, peeled and cut into matchsticks
• 150 g (1 1/2 cups) broccoli florets, bite-size
• 1 red bell pepper, cut into 2 cm (3/4 in) squares
• 2 stalk celery, sliced on the diagonal
• 3 scallions, cut into 3 cm (1 in) lengths

Method

Restated from the original video

1. 1

   Toss the chicken with 1 tbsp of the soy sauce, the Shaoxing wine and 1 tbsp of the cornstarch. Leave for 15 min.

2. 2

   In a small bowl, stir the chicken stock, the remaining soy sauce, the oyster sauce, rice vinegar, sugar, chili bean paste and the remaining cornstarch into a smooth sauce.

3. 3

   Heat a wok over high heat until it smokes, then add 2 tbsp of the oil.

4. 4

   Spread the chicken in one layer and leave it for 1 min to sear, then stir-fry until browned and cooked through with no pink inside, 4-5 min. Work in two batches if the wok is crowded. Transfer to a plate.

5. 5

   Add the remaining oil to the wok, then the chilies, garlic and ginger. Stir-fry until fragrant and the chilies darken slightly, about 30 seconds.

6. 6

   Add the broccoli and celery with 2 tbsp of water and stir-fry until the broccoli is bright green, 2 min.

7. 7

   Add the bell pepper and stir-fry until crisp-tender, 1-2 min.

8. 8

   Return the chicken to the wok, stir the sauce again and pour it in.

9. 9

   Toss until the sauce bubbles, thickens and coats everything with a glossy layer, 1-2 min.

10. 10

    Stir in the scallions and serve at once.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.