Servings: Serves 2 people
1/2 lb. chicken
1/2 red bell pepper, cubed
1/2 green bell pepper, cubed
1 medium onion, cubed
1 small can sliced water chestnuts
4 TBS peanut oil, divided
1/2 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
Cut the chicken into 1 inch cubes and marinate for at least 30 minutes.
Stir fry the chicken in 2 TBS oil for a few minutes, then remove the chicken.
Add 2 TBS oil and stir fry the vegetables.
Add the seasoning sauce and add the chicken for the last minute.
Add the peanuts and check the seasoning.
You may have to add more hoisen or sugar.
Serve with fried rice.
Note: This dish will be hot and spicy.