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Chipotle Kung Pao Chicken Version 10
Yield: 1 servings
Ingredients and directions for this recipe
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 c Peanuts; (dry roasted,
-unsalted)
3 ts 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 cn (8 oz) sliced water
-chestnuts
1 cn (5 oz) sliced bamboo shoots
Peanut oil
-CHICKEN MARINADE-
1 1/2 tb Cornstarch
1 ts Water
1 ts Soy sauce
-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.
See also:
Previous recipe Chipotle Ketchup, Jim's
Next recipe Chipotle Marinade (hot)
Or try one of these recipes:
Goat Cheese Marinated In Rosemary, Fennel, And Hot Red Pepp
Saag Aloo