Kung-Pau Chicken

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

Seasoning Sauce:

2 tablespoons chili puree with garlic
1 teaspoon rice wine vinegar
2 tablespoons 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

Directions:

Cut the chicken into 1" cubes and marinate for at least 1/2 hour.

Stir-fry the chicken in 2 TBS of oil for a few minutes, then remove the chicken.

Add 2 TBS oil and stir-fry the vegetables.

Add seasoning sauce and add the chicken for the last minute.

Add peanuts and check the seasoning (you may need to add more hoisen or sugar). This dish should be hot and spicy.

Serve with fried rice.

Notes:

Serves 2 people