Kung Pao Chicken

Recipe from www.ming.com; Episode 419: Kung Pao Sauce

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

 Directions

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.

Kung Pao Sauce

3 tablespoons minced garlic
2 tablespoon minced ginger
2 tablespoons sambal oelek - this is a chile sauce with garlic
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
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper

Directions

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.