General Tso`s Chicken

This dish might be what you'd call a DIY, healthified makeover of the General Tso' Chicken that you are used to seeing in your Chinese takeout box. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version however is pan fried in a drizzle of oil olive oil until crisp and tender, making it not only quick enough to eat on a weeknight, but healthy enough to eat as often as you like. The fact that it requires no special ingredients, pastes or sauces makes it a great last minute dinner too. You could swap out the snow peas for whatever veggies you have on hand in your fridge or freezer. Just make sure you don`t skip out on the fresh ginger either. It gives the dish a real ZIP. If you`ve never cooked with fresh ginger before, give it a try - you`ll never go back to making stir frys with out it. Really, really yummy. Bon appétit!

Ingredients (serves 4):
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Directions
1. Cook rice according to package instructions. Meanwhile, 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 red-pepper flakes; toss to combine, and set aside.

2. 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.

3. 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).

4. 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.