[CH] Chipotle Kung Pao Chicken version 1.0

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Chipotle Kung Pao Chicken version 1.0
By Tony Lima (TonyLima@ms.spacebbs.com)

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.

Thanks to all those who e-mailed me kung pao chicken
recipes.  You may recognize some of your contribution in
what follows.

Ingredients

1 lb boneless, skinless chicken breasts, cubed
6 whole dried Chinese red peppers (to taste)
3 whole chipotle peppers (not chipotles in adobo)
1/2 cup peanuts (dry roasted, unsalted)
3 t fresh ginger, minced fine
2 cloves garlic, minced fine
2 whole carrots sliced (and peeled if desired)
2 stalks celery sliced
2 scallions sliced into 1-1/2 inch lengths
1 red bell pepper cut into cubes about the same size as the
chicken
1 green bell pepper cut into cubes about the same size as
the chicken
1 8 ounce can sliced water chestnuts
1 5 ounce can sliced bamboo shoots
Peanut oil

For the chicken marinade:
1-1/2 T cornstarch
1 t water
1 t soy sauce

For the seasoning sauce:
2 T soy sauce
1 T sherry or rice wine
1 T sugar
1 t cornstarch
1/2 t salt
1 t sesame oil
1/2 t white vinegar

Method

1.  Mix the chicken marinade ingredients well, then toss
with the chicken.  Marinate refrigerated for 1/2 hour.
2.  Mix the seasoning sauce ingredients.  Set aside for
later use.
3.  Chop one of the dried chipotles very fine, or grind in a
spice mill.  Set aside for later use.
4.  Heat some peanut oil in a wok until it is very hot.
Stir fry the chicken until it is cooked and completely
white.  Remove and set aside.
5.  Add some more oil to the wok.  Stir fry the Chinese red
peppers and the remaining two chipotles until the red
peppers are black.
6.  Add the ginger and garlic.  Fry for about 10 seconds,
stirring constantly.
7.  Add the seasoning sauce.  Stir until thick.
8.  Add the chopped chipotle pepper.  Stir for 5 seconds.
9.  Add all the vegetables except the scallions and the
peanuts.  Stir fry for 2 minutes, then cover the wok and
steam for 5 minutes.
10.  Add the scallions and peanuts.  Stir fry for 2 minutes.

Serve over rice.

Version control block
1.0:  Created by Tony Lima, March 22, 1999.  Actually, this
was my third attempt, but this time I got it right.

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