Kung-po chicken or shrimp (china bowl)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken or shrimp |
| ½ | Red bell pepper; cubed | |
| ½ | Green bell pepper; cubed | |
| 1 | medium | Onion; cubed |
| 1 | small | Can sliced water chestnuts |
| 4 | tablespoons | Peanut oil;divided |
| ½ | cup | Toasted peanuts |
| 2 | tablespoons | Chili puree with garlic |
| 1 | teaspoon | Rice wine vinegar |
| 2 | tablespoons | Hoisen sauce |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Soy Sauce |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | White wine |
| 1 | Clove garlic; pressed | |
| 1 | tablespoon | Cornstarch |
Directions
SEASONING SAUCE
MARINATING SAUCE
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 ½ 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@... on Mar 11, 1998