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