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!
1 lb boneless, skinless chicken breasts, cut into bite size pieces
1 lb snow peas, trimmed
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
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