I love Chinese food, but many times I have found the food to be too oily for my taste. This recipe was adapted from Martha Stewart, Everyday Food, October 2008; but I modified it quite a bit. Instead of using 3 tablespoons sugar, I only used 1 tablespoon honey. I reduced the amount of garlic, red pepper flakes and vegetable oil. Carrots were added for color and sweetness. The chicken was amazingly moist and tender with a delicate crispness from the cornstarch and egg white mixture. Healthy organic brown makes this a complete and delicious meal!
- I package Trader Joe’s Organic Brown Rice, cooked according to directions
- 4 tablespoons (¼ cup) cornstarch
- ½ cup water
- 3 garlic cloves, finely chopped
- 2 teaspoons fresh ginger, peeled and grated
- 1 tablespoon organic honey
- 2 tablespoons low-sodium soy sauce
- ¼ to ½ teaspoon red pepper flakes
- ½ pound snow peas, ends trimmed
- 2 medium carrots, peeled and sliced thinly on the diagonal
- 2 large organic egg whites
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 6 chicken breast tenderloins ( approx. ¾ pound), flattened ½” and cut into 1″ pieces
- 1 tablespoons organic sunflower oil
- Cook brown rice according to package directions.
- In a large bowl, combine 1 tablespoon cornstarch and ½ cup water until smooth. Add garlic, ginger, honey, soy sauce, red pepper flakes, snow peas and carrots and toss well. Set aside.
- In a medium bowl, whisk thoroughly egg whites, 3 tablespoons cornstarch, salt and pepper. Stir in chicken and toss well.
- Using a large nonstick frying pan, heat oil over medium heat. Add chicken (removing excess cornstarch mixture) to pan and cook until golden brown, about 6 to 8 minutes. Transfer to a plate and cover with foil.
- Using the same frying pan, add snow pea and carrot mixture, cook over medium heat until vegetables are tender and sauce has thickened, 3 to 5 minutes. Stir in chicken and mix well. Serve immediately with rice. 4 servings.