Recipe - Kung-Po Chicken Or Shrimp (China Bowl)

One half pound Chicken or shrimp
One half Red bell pepper; cubed
One half Green bell pepper; cubed
1 md Onion; cubed
1 small Can cut or sliced up water chestnuts
4 tablespoon Peanut oil;divided
One half cup Toasted peanuts

SEASONING SAUCE
2 tablespoon Chili puree with garlic
1 teaspoon Rice wine vinegar
2 tablespoon Hoisen sauce
1 teaspoon Sugar

MARINATING SAUCE
1 tablespoon Soy Sauce
1 teaspoon Sesame oil
1 tablespoon White wine
1 Clove garlic; pressed
1 tablespoon Cornstarch

I found the recipe on the back of the China Bowl Chili Puree with garlic.
It is one recipe that I make EXACTLY as the recipe states and it always
turns out right.

Cut chicken into 1 inch cubes and marinate at least One half hour. Stir fry
chicken in 2 tablespoons oil for a few minutes. Remove chicken. Add 2
Tablespoons oil and stir fry vegetables. Add seasoning sauce and add
chicken for the last minute. Add peanuts and check seasoning. You may have
to add more hoisen or sugar. It will be hot and spicy.

Serves 2 easily. Serve with fried rice.
Posted to TNT Recipes Digest by burciaga@bellsouth.net on Mar 11, 1998