Ingredients
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1 1/4 cups long grain brown rice
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1/4 cup cornstarch
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1 lb snow peas or 1 lb sugar snap pea, trimmed and halved crosswise
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4 garlic cloves, sliced
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2 teaspoons grated peeled fresh ginger
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3 tablespoons light brown sugar
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2 tablespoons soy sauce
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1/2 teaspoon red pepper flakes
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2 large egg whites
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coarse salt
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fresh ground black pepper
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2 tablespoons vegetable oil, such as safflower (you might need a little more)
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1 lb boneless skinless chicken breast, cut into 1-inch pieces
Instructions
- Cook rice according to package instructions.
- Meanwhile, in large bowl, stir together 1 T cornstarch and 1/2 cup cold water until smooth.
- Add snow peas or sugar snap peas, garlic, ginger, sugar, soy sauce and red pepper flakes; toss to combine and set aside.
- In another bowl, whisk together egg whites, remaining 3 T cornstarch, 1/2 t salt and 1/4 t pepper.
- Add chicken and toss to coat.
- In large nonstick 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).
- Add snow pea mixture to skillet.
- Cover and cook until snow peas are tender and sauce has thickened, about 5 minutes.
- Return chicken to skillet (with any juices); toss to coat.
- Serve with the rice.