slightly lighter, tons of flavor and really easy! You are gonna love this!
1 cup jasmine rice
1/4 cup cornstarch
200g snow peas, trimmed
4 garlic cloves, peeled and chopped
2 teaspoons fresh ginger, grated and peeled
2 tablespoons light-brown sugar
2 tablespoons Gluten Free soy sauce
1 Tbsp. Sriracha hot sauce
2 birds eye peppers, diced very thin
2 large egg whites
Coarse salt and ground pepper
500g boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons canola oil
1. Cook rice according to instructions. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and birds eye peppers; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1 Tbsp Sriracha, salt and pepper to taste. Add chicken, and toss to coat.
3. In a large (stainless) skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture, and add to skillet. Cook, turning occasionally, until golden, 6 minutes or so. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, about 3 minutes. Return chicken to skillet; toss to coat. Serve with rice. Add sesame seeds and sesame oil to taste.
I made this quite spicy! I loved it! But if you can’t handle the spice, skip the birds-eye peppers (I also added some jalapeños!) and use something milder like pepper flakes instead.