- Combine stock and cornstarch in a medium sauce pan, adding corn starch a little at a time and whisking to prevent lumps
- Add remaining ingredients
- Bring to a boil and them simmer until thick
- Combine coating ingredients and place in a large plastic bag (1 gallon.) Do NOT beat them into a froth. We're not making meringue.
- Set aside
- Bring a large pot of lightly salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
- Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
- Gently stir the roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
- When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.