1 1/4 cups rice
1/4 cup cornstarch
1/2 cup cold water
1 pound snow peas, trimmed and halved crosswise
4 garlic gloves (chopped, pressed or crushed)
2 tsp ginger paste (or fresh grated ginger)
3 Tbsp brown sugar
2 Tbsp soy sauce
1/2 tsp red pepper flakes
2 egg whites
1/2 tsp salt
1/4 tsp pepper
1 pound boneless, skinless chicken breast, cut into 1 inch chunks
2 Tbsp olive oil
1. Cook your favorite rice according to package directions. In large bowl, stir together 1 Tbsp 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.
2. In another bowl, whisk together egg whites, remaining cornstarch, salt, and pepper. Add chicken, and toss to coat.
3. In a large skillet, heat oil over medium heat. Lift chicken from egg mixture, shake off excess and add to skillet. Cook, turning occasionally, until golden, 6-8 minutes. Transfer to plate and set aside.
4. Add snow-pea mixture to skillet. Cover and cook until snow peas are tender and sauce has thickened, 3-5 minutes. Return chicken to skillet, toss; serve with rice.