Chengdu Chicken (cheng Du Gai Yuk)

1 lb Chicken breast; in bite sized pieces
1 tb Soy sauce
1 tb Chinese cooking wine
1 tb Cornstarch
Peanut oil for stir frying
1 tb Garlic; finely chopped
1 tb Ginger; finely chopped
1 c Bamboo shoots; in bite size pieces
1 c Tomatoes; in pieces
1/4 c Green onion; chopped
1 tb Hot bean paste
1 1/2 tb Soy sauce
1 ts Vinegar
1 ts Sugar
2 ts Sesame oil
1 ts Szechuan pepper
1 ts Salt
2 tb Water (cold)
1 ts Cornstarch

Mix soy sauce, chinese cooking wine and corn starch, add chicken and mix to coat. Marinate for 15 minutes.

Heat wok. Add 2 peanut oil, garlic and ginger. Stir fry 1 minute.

Add chicken. Stir fry 2 minutes until chicken changes color. Remove.

Reheat wok. Add 1 tbsp peanut oil, bamboo shoots, white portion of green onions and tomatoes. Stir fry 2 minutes to heat through.

Add chicken and stir fry 1 minute.

Add hot bean paste, soy sauce, vinegar, suagr, sesame oil, szechuan pepper and salt.

Serve garnished with green onions.

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