Source: Everyday Food – October, 2008
adapted by http://theresalwaysthyme.blogspot.com
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced (I used 3)
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar (Next time I'd cut it to 2 T)
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower
Cook rice according to package instructions. In a bowl, stir together 1 tablespoon 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.
In another bowl, whisk together egg whites, 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 add the rest of the cooked chicken and any juices, along with the snow-pea mixture to skillet. Toss to coat. Cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Serve with rice.