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Name: Chipotle Kung Pao Chicken Version 10
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Stalks celery sliced; 1 Green bell pepper cut into; 1 cn (5 oz) sliced bamboo shoots; 2 Scallions sliced into 1-1/2; 2 Whole carrots sliced; (and; 2 Cloves garlic; minced fine; Peanut oil; 1 Red bell pepper cut into; 3 ts Fresh ginger; minced fine; 1/2 c Peanuts; (dry roasted,; 1 cn (8 oz) sliced water; 1 lb Boneless; skinless chicken; 6 Whole dried Chinese red; 3 Whole chipotle peppers; (not

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INGREDIENTS

2 Stalks celery sliced
1 Green bell pepper cut into
1 cn (5 oz) sliced bamboo shoots
2 Scallions sliced into 1-1/2
2 Whole carrots sliced; (and
2 Cloves garlic; minced fine
Peanut oil
1 Red bell pepper cut into
3 ts Fresh ginger; minced fine
1/2 c Peanuts; (dry roasted,
1 cn (8 oz) sliced water
1 lb Boneless; skinless chicken
6 Whole dried Chinese red
3 Whole chipotle peppers; (not

INSTRUCTIONS

MMMMM----------------------CHICKEN MARINADE--------------------------- 1 1/2 tb Cornstarch 1 ts Water 1 ts Soy sauceMMMMM----------------------SEASONING SAUCE--------------------------- 2 tb Soy sauce 1 tb Sherry or rice wine 1 tb Sugar 1 ts Cornstarch 1/2 ts Salt 1 ts Sesame oil 1/2 ts White vinegar 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. 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. Posted to CHILE-HEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima) on Mar 23, 1999,

NOTES

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Chipotle Kung Pao Chicken Version 10

2 Stalks celery sliced
1 Green bell pepper cut into
1 cn (5 oz) sliced bamboo shoots
2 Scallions sliced into 1-1/2
2 Whole carrots sliced; (and
2 Cloves garlic; minced fine
 Peanut oil
1 Red bell pepper cut into
3 ts Fresh ginger; minced fine
1/2 c Peanuts; (dry roasted,
1 cn (8 oz) sliced water
1 lb Boneless; skinless chicken
6 Whole dried Chinese red
3 Whole chipotle peppers; (not

MMMMM----------------------CHICKEN MARINADE---------------------------  1 1/2 tb Cornstarch      1 ts Water      1 ts Soy sauceMMMMM----------------------SEASONING SAUCE---------------------------      2 tb Soy sauce      1 tb Sherry or rice wine      1 tb Sugar      1 ts Cornstarch    1/2 ts Salt      1 ts Sesame oil    1/2 ts White vinegar   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.    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.    Posted to CHILE-HEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima)  on Mar 23, 1999,

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Nutrition

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Serving Size: 1 Serving (448g)
Recipe Makes: 1 servings

Calories: 533
Calories from Fat: 124 (23%)

Amt Per Serving		% DV

	Total Fat 13.8g	18 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 3.4g
Cholesterol 313.6mg		96 %
Sodium 345mg		12 %
Potassium 1025.9mg		27 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 95.8g		137 %
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Calories per serving: 533

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