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  • Chipotle Kung Pao Chicken Version 10

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    Chipotle Kung Pao Chicken Version 10
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Boneless, skinless chicken breasts, cubed
    • 6 whl dry Chinese red peppers, (to taste)
    • 3 whl chipotle peppers, (not chipotles in adobo)
    • 1/2 c. Peanuts, (dry roasted, unsalted)
    • 3 tsp Fresh ginger, chopped fine
    • 2 x Cloves garlic, chopped fine
    • 2 whl carrots sliced, (and peeled if you like)
    • 2 stalk celery sliced
    • 2 x Scallions sliced into 1-1/2 inch lengths
    • 1 x Red bell pepper cut into cubes about the same size as the chicken
    • 1 x Green bell pepper cut into cubes about the same size as the chicken
    • 1 can (8 ounce) sliced water chestnuts
    • 1 can (5 ounce) sliced bamboo shoots Peanut oil
    • 1 1/2 Tbsp. Cornstarch
    • 1 tsp Water
    • 1 tsp Soy sauce
    • 2 Tbsp. Soy sauce
    • 1 Tbsp. Sherry or possibly rice wine
    • 1 Tbsp. Sugar
    • 1 tsp Cornstarch
    • 1/2 tsp Salt
    • 1 tsp Sesame oil
    • 1/2 tsp White vinegar

    Directions

    1. This recipe is fairly original. If you improve it, please post your results to the chile-heads list with a higher version number. See version control at the end of the recipe.
    2. recognize some of your contribution in what follows.
    3. 1. Mix the chicken marinade ingredients well, then toss with the chicken. Marinate refrigerated for 1/2 hour.
    4. 2. Mix the seasoning sauce ingredients. Set aside for later use.
    5. 3. Chop one of the dry chipotles very fine, or possibly grind in a spice mill. Set aside for later use.
    6. 4. Heat some peanut oil in a wok till it is very warm. Stir fry the chicken till it is cooked and completely white. Remove and set aside.
    7. 5. Add in some more oil to the wok. Stir fry the Chinese red peppers and the remaining two chipotles till the red peppers are black.
    8. 6. Add in the ginger and garlic. Fry for about 10 seconds, stirring constantly.
    9. 7. Add in the seasoning sauce. Stir till thick.
    10. 8. Add in the minced chipotle pepper. Stir for 5 seconds.
    11. 9. Add in all the vegetables except the scallions and the peanuts. Stir fry for 2 min, then cover the wok and steam for 5 min.
    12. 10. Add in the scallions and peanuts. Stir fry for 2 min.
    13. Serve over rice.
    14. Actually, this was my third attempt, but this time I got it right.

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