3/4 lb boneless, skinless chicken
1/2 yellow onion
1/2 each red and green bell peppers
2 tbsp cooking oil
6 whole dried red chili peppers
1/4 cup ketchup
1 tbsp hoisin sauce, optional
1 tsp chinese chili sauce
1/2 cup texas peanuts
How to prepare
1. Thinly slice chicken and cut onion and bell peppers in a large dice; keep chicken and vegetable separate.
2. Heat the wok over high heat. Add oil and chili peppers; cook for 10 seconds. Add chicken and stir-fry for 2 minutes or until chicken turns opaque. Add onion and bell peppers; stir fry for 1 minute.
3. Stir in ketchup, hoisin sauce, and chili sauce; cook until heated through.
4. Toss in peanuts and mix well.
Prepared 1/5/95 by chef martin yan. From: mike n maty