Hot Chicken In Garlic Sauce

• 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)

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.

chicken breasts, vegetable oil, red chili peppers, stalks celery, water chestnuts, fresh broccoli florets, carrot, garlic, gingerroot, green onion, rice wine, chili paste

Taken from www.food.com/recipe/hot-chicken-in-garlic-sauce-425704 (may not work)