Kung Pao Chicken
Serves 4
 

• 2 large chicken breasts, skin off, cut into 1/2-inch dice
• 2 egg whites
• 1 cup carrot nubs, sliced into 1/4-inch rounds
• 4 ribs celery, cut into 1/2-inch dice
• 1/4 cup Kung Pao Sauce
• 1/2 cup unsalted roasted peanuts, optional
• Steamed white rice on the side
• Kosher salt and freshly ground black pepper
• Grapeseed or canola oil for cooking

In a large bowl, combine chicken with egg whites and season with kosher salt and freshly ground black pepper to taste. In a wok or sauté pan coated lightly with oil over high heat, add chicken and cook for 2 minutes. Add carrots, celery, Kung Pao Sauce and peanuts and stir-fry for about 1 minute, until combined thoroughly. Serve on a platter over white rice.