Ingredients
- 1 1/4 cup long-grain brown rice
- 1/4 cup cornstarch
- 1 lb snow peas, trimmed and halved crosswise
- 4 garlic cloves, sliced
- 2 tsp. fresh ginger, grated and peeled
- 3 Tbsp. light-brown sugar
- 2 Tbsp. soy sauce
- 1/2 tsp. red-pepper flakes
- 2 lg egg whites
- Eggs lg Brown
- $2.99 thru 04/23
- Coarse salt and ground pepper
- 1 lb boneless, skinless chicken breasts, cut into 1" pieces
- 2 Tbsp. vegetable oil, such as safflower
Preparation
Step 1
Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon 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
WATCH: How to Slice Garlic In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet)
WATCH: How to Gauge When Meat Is Cooked Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice