Ingredients:
2 skinless, boneless chicken breasts
2 tbls oyster sauce
2 tbls cooking oil
7 large dried red chilies
4 cloves garlic
2 stalks celery
1 small bell pepper
1 8oz can bamboo shoots (oriental isle in grocery store)
2 tsp cornstarch
1/2 cup unsalted peanuts
Sauce Ingredients:
3 tbls white cooking wine
1/4 cup balsamic vinegar
1/4 cup fat free low sodium chicken broth
1 tbls low sodium soy sauce,
2 tbls Hoisin sauce (can be found in oriental isle)
2 tbls hot oriental chili sauce (I used Sriracha Hot chili sauce) found with sauces on oriental isle in grocery store)
2 tbls brown sugar.

Cut raw chicken in to 1 inch pieces.
Place cut up chicken in med. sized mixing bowl
Add oyster sauce to chicken and mix with hand to coat all chicken
Put chicken mixture in to fridge for at least 10 mins
Prepare sauce by adding all sauce ingredients to med. sized mixing bowl
Stir sauce well and set aside.
Cut dried chiles in to 3 pieces (each chili) and remove all seeds.
Do not cut small as these will be need to be individually removed later.
Put 1 tbls olive or canola oil in to wok or large frying pan
Heat oil on med. heat and add dried chilies
Cook 1 min on med heat.
Remove chicken from fridge and add to wok with chilies
Cook 2 mins stirring as you cook
Remove chilies and chicken from wok
With tongs, remove chilies from chicken mix and discard chilies
Set chicken aside
Rince wok and add 1 tbls olive oil or canola oil to wok
Heat to med heat
Chop garlic in to small pieces and add to hot oil in wok
Cook 1 to 1.5 mins until garlic is soft
Add sliced celery (slice in 1 inch thin strips)
Add bell pepper also slice in 1 inch thin strips
Drain can of bamboo shoots and rinse them
Add bamboo to wok
Add the set aside chicken to wok again
Cook on med heat stirring as you cook.
Cook until celery is begining to soften
In a small glass or cup add 1 tsp cornstarch to 1 tbls water
Stir cornstarch in water until cornstarch has dissolved
Add peanuts to wok
With spoon, push all ingredients to the side of your wok leaving a side that has just liquid
Add cornstarch/ water mixture to wok on the side where there is only liquid.
Stir liquid with added cornstarch then begin spooning that liquid over all ingredients.
Stir to coat all with sauce.

It is done when veggies are tender but not soft. You want a lite cruch left to the celery.
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