Ingredients
- 1-1/4 cups long grain brown rice
- 1/4 cup cornstarch
- 1 pound snow peas trimmed and halved crosswise
- 4 cloves garlic sliced
- 2 tsp. grated fresh ginger
- 3 T. light brown sugar
- 2 T. soy sauce
- 1/2 tsp red pepper flakes-optional
- 2 large egg whites
- 1 pound boneless chicken cut into 1 inch pieces
- 2 T. vegetable oil
- Salt and pepper
Preparation
Step 1
1. Cook rice according to package instructions. Meanwhile in a large bowl, stir together 1 T. cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic,ginger sugar, soy sauce and red pepper flakes. Toss to combine and set aside.
2. In another bowl, whisk together egg whites, remaining 3 T. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper. Add chicken and toss to coat.
3. In a large non stick skillet heat 1 T. oil over medium high heat. Lift half the chicken from egg white mixture (shaking off excess) and add to skillet. cook turning occasionally until golden, 6-8 minutes. Transfer to a plate repeat with remaining oil and chicken and set aside. Reserve skillet.
4. Add snow pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened 3-5 minutes. Return chicken to skillet (with any juices) toss to coat. Serve with rice.