1 1/4 cups long-grain rice1/4 cup cornstarch
1 pound snow peas, trimmed and halved croswose (I don't like them so I used a 16 oz. bag of frozen California Blend)
4 garlic cloves, sliced (don't like to bite into garlic like that, I crushed it)
2 teaspoons fresh ginger, peeled and grated
3 tablespoons light-brown sugar ( I used and extra heaping tablespoon, taste it before you do this)
2 tablespoons of soy sauce
1/2 teaspoon red pepper flakes ( I used a whole teaspoon and then added some Louisiana Hot sauce)
2 large egg whites
Course salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch peices
2 tablespoons vegetable oil, such as safflower (I just used canola oil because that's what I had olive oil does not work here)
Directions:
1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water uniil smooth. Add snow peas, garlic, ginger, sugar, soy sauce, red pepper flakes toss to combine and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons of cornstarch. 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Lift half the chicken from egg white mixture (shaking off excess), and add to skillet. Cook, turningoccasionally, until golden, 6 to 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.
Note: Do not add any of the extra things that I did until you have all ingredients in the skillet and heated through. Taste them to see if you need to add anything to suit your taste.
I also added more water after the mixture was all together and came to a boil because I found the soy to be too strong tasting, and it thickened up too much. We also like the sauce to put over our rice, so adding more water gave us that option.
Good Eats!
Another note: Thisis not a photo of my chicken, I did not think in time to take a photo, but next time I make it I will replace this photo with a photo of mine!
