Normally this is deep fried and full of fat, which is what you get on most movie and commercial shoots. This was served to the cast and crew shooting a commercial that was looking for healthy alternatives. I guarantee this flavour packed version will keep you coming back for more.
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 lb snow peas, trimmed
4 garlic cloves, sliced
2 tsp fresh ginger, grated
3 tbsp light-brown sugar
2 tbsp soy sauce
½ tsp red-pepper flakes
2 large egg whites
½ tsp sea salt
¼ tsp ground pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp canola oil
Cook rice according to package instructions.
In a large bowl, stir together 1 tablespoon cornstarch and ½ 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 tbsp cornstarch, ½ 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. Add snow-pea mixture to skillet. Cover; 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 with rice.