1/4 c cornstarch
1 lb snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 tsp fresh ginger, grated and peeled
3 tbsp light brown sugar
2 tbsp soy sauce
1/2 tsp red pepper flakes (makes it decently spicy)
2 large egg whites
salt and pepper
1 lb boneless, skinless chicken breasts cut into chunks
2 tbsp vegetable oil
1. Stir together 1 tbsp cornstarch and 1/2 c cold water until smooth. Add garlic, ginger, sugar, soy sauce, red pepper flakes and snow peas and toss to combine and set aside.
2. In another bowl, whisk together egg whites and 3 tbsp cornstarch, salt and pepper. Add chicken and toss to coat.
3. In a large nonstick skillet, heat oil over medium heat. Add chicken, shaking off the excess egg-white mixture. (can do this in 2 batches depending on size of pan) Cook, turning occasionally 6-8 minutes until golden and cooked through. Transfer to a plate and set aside.
4. Add snow pea mixture to skillet. Cover and cook until snow peas are tender and sauce has thickened, 3-5 min. Add chicken back in and toss to coat.