1. Cook rice according to package instructions. 2. Meanwhile, in large bowl, stir together 1 T cornstarch and 1/2 cup cold water until smooth. 3. Add snow peas or sugar snap peas, garlic, ginger, sugar, soy sauce and red pepper flakes; toss to combine and set aside. 4. In another bowl, whisk together egg whites, remaining 3 T cornstarch, 1/2 t salt and 1/4 t pepper. 5. Add chicken and toss to coat. 6. In large nonstick skillet, heat 1 T oil over medium-high heat. 7. Lift half the chicken from egg-white mixture (shaking off excess) and add to skillet. 8. Cook, turning occasionally, until golden, 6-8 minutes. 9. Transfer to a plate, repeat with remaining oil and chicken, and set aside (reserve skillet). 10. Add snow pea mixture to skillet. 11. Cover and cook until snow peas are tender and sauce has thickened, about 5 minutes. 12. Return chicken to skillet (with any juices); toss to coat. 13. Serve with the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
