For the life of me I don't remember where i found this recipe. I usually am very good about writing that down, but not this time! I am pretty sure this is a WeightWatchers recipe, but-again- not positive. I love Chinese carry out. Yum. However, it can be really unhealthy. This recipe takes an old favorite, and lightens it up so you don't feel so guilty after eating it. I actually like the sauce more than I do at the restaurants. Most of the time the sauce is too sweet and omits the heat! This recipe give the heat and sweet, but not all the fat and calories. Enjoy!
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite size pieces
1 lb snow peas, trimmed
1/4 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 preferred spice level)
2 egg whites
1/2 tsp salt
1/2 tsp black pepper
2 Tbl olive oil
4 cups hot cooked brown rice
Instructions
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.Labels: asian, chicken, rice