3chicken breastboneless, skinless, cut into one inch pieces
1/4cupcornstarch
1lbgreen beanssnow peas, or asparagus trimmed and halved crosswise
4tspgarlicminced
1tspfresh gingerminced
3Tbsplight-brown sugar
2TbspSoy Sauce
1/2 - 1tspred-pepper flakesdepending on amount of heat you want.
2large egg whites
Salt & Pepper
2Tablespoonsvegetable oil
Instructions
In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth and cornstarch has dissolved
Add snow peas (or green beans), garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes to cornstarch mixture; toss to combine and set aside
In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper
Add chicken, toss to coat
In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes
Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet
Cook, turning occasionally, until golden (8-10 minutes)
Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes. Set aside
Add the green bean mixture to the skillet
Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes
Return chicken to skillet (with any juices); toss to coat