Kung Pao Chicken

• 1 egg white
  
• 2 tsp cornstarch
  
• pinch salt
  
• 1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch cubes
• 1 tbs hoisin sauce
• 1 tbs rice vinegar
• 2 tsp reduced-sodium soy sauce
• 1 tsp sugar
• 1/2 tsp hot chili paste
• 1 garlic clove, minced
• 2 tsp peanut oil
• 4 dried Szechuan chili peppers, seeds removed
• 3 cups steamed broccoli florets, or frozen and defrosted
• 1/4 cup unsalted dry-roasted peanuts, coarsely chopped

In a medium bowl, whisk together eggwhite, cornstarch and salt until smooth; add chicken and stir to coat. Cover and refrlgerate for 30 minutes.

ln a small bowl, combine hoisin sauce, vinegar, soy sauce, sugar, chili paste and garlic with 3 tablespoons water; set aside.

In a large non-stick skillet or wok, heat oil over medium-high heat. Add peppers and cook for 1 minute, or until blackened, stirring frequently. Use slotted spoon to transfer to small bowl.

Return skillet to heat and add chicken. Cook for 1 to 2 minutes, or until chicken becomes translucent (not brown), tossing lightly. Transfer chicken and pan juices to plate. Return skillet to heat and add reserved sauce mixture; cook for about 30 seconds, stirring constantly. Stir in chicken, broccoli and peppers; cook until heated through. Sprinkle with peanuts and serve immediately.

Makes 4 servings.