add to shopping list Ingredients

1 lb boneless, skinless chicken breasts, cut into bize size pieces
1 lb snow peas, trimmed
1/4 cup flour
4 cloves garlic, sliced
1 1/2 tsp Ground Ginger
3 Tbl Brown Sugar
2 Tbl Soy Sauce
1 1/2 tsp crushed red pepper flakes (adjust to your spice level)
2 egg whites
1/2 tsp salt
1/4 tsp Black Pepper
2 Tbl Olive Oil
4 cups hot cooked brown rice

Preparation

In a large bowl, stir together 1 tablespoon flour 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.

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).

Add snow-pea mixture to skillet. Cover and 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 over rice.

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Reviews

2/20/10

Theresa111 says:

I know they usually prepare this dish with the meat from the chicken thighs, but I prefer the way you make it with the meat from the chicken breasts.

10/26/11

Katieop says:

Your recipe says 1/4 cup flour, but you also say remainder of the cornstarch, did you mean 1/4 cup corn starch in the ingredients?

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