Kung-Po Chicken or Shrimp (China Bowl)

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Kung-Po Chicken or Shrimp (China Bowl) Ingredients

1/2 lb Chicken or shrimp	1 ts Rice wine vinegar
1/2 Red bell pepper; cubed	2 tb Hoisen sauce
1/2 Green bell pepper; cubed	1 ts Sugar
1 md Onion; cubed	MARINATING SAUCE
1 sm Can sliced water chestnuts	1 tb Soy Sauce
4 tb Peanut oil;divided	1 ts Sesame oil
1/2 c Toasted peanuts	1 tb White wine
SEASONING SAUCE	1 Clove garlic; pressed
2 tb Chili puree with garlic	1 tb Cornstarch

Instructions for Kung-Po Chicken or Shrimp (China Bowl)

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 1/2 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

Main Ingredient: ShrimpCuisine: Uncategorized