Hot Chicken In Garlic Sauce - cooking recipe

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)

Preparation

Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
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.
Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
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.