Instructions: 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.

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.

Actually, this was my third attempt, but this time I got it right.

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