Receta Chipotle Kung Pao Chicken Version 10

• 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

Direcciones