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
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for cooking
KUNG PAO SAUCE
3 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons sambal oelek
1 cup naturally brewed dark soy sauce
3 tablespoons sugar
1/2 cup naturally brewed rice vinegar
1 tablespoon cornstarch with 1 tablespoon water for a slurry
Instructions
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 saute 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.
In a wok or saute pan coated lightly with oil over high heat,
add garlic and ginger and saute for 1 minute, just to soften.
Add sambal, taking care not to inhale the chile, and saute
until well-blended. Add soy sauce to deglaze, then add sugar
and rice vinegar. Bring to a boil and slowly whisk in slurry to
thicken. Check for flavor and season if necessary. Keep warm
to use in recipes or cool to room temperature, store in an air-
tight jar and place in the fridge.
Originally Submitted
2/4/2011
0 Out of 5 from
0 reviews
You can add this Kung Pao Chicken recipe to your own private DesktopCookbook.