Hot Chicken in Garlic Sauce

This is a very spicy chicken stir-fry, with a wonderfully tastey garlic overlay! With broccoli and carrots, it is very colorful and tastey. It is good served over rice or pasta.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  lbs chicken breasts, skinned and boned
• 1⁄4 cup  vegetable oil, divided
• 7  dried red chili peppers, pods (I find them in the ethnic aisle with the mexican foods, sometimes with asian foods)
• 3  stalks celery, thinly sliced on the diagonal
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄2 cup fresh broccoli florets, separated into small pieces
• 1⁄2 cup carrot, sliced diagonally
• 5  garlic cloves, thinly sliced
• 1  teaspoon gingerroot, peeled and minced
• 1  green onion, cut into 1 inch pieces
• 3⁄4 cup rice wine
• 1⁄4 cup  chili paste (optional)

Directions

1. Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
2. Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375) for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside. Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned. Remove chicken from the wok; drain well, and set aside.
3. Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
4. Add the reserved chile pepper pods, reserved chicken, and green onion to the wok. Combine wine and chili paste (if using); add to the wok and stir-fry until thoroughly heated. Serve over hot cooked rice or pasta.