General Tso’s Chicken
(adapted from Martha Stewart’s Everyday Food Magazine issue pg, page 34)
1/4 cup corn starch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, chopped
2 teaspoons ginger (freshly grated or jarred)
3 tablespoons brown sugar
2 tablespoons gluten free soy sauce
1 1/2 teaspoon red-pepper flakes
2 large egg whites
salt and pepper
1 pound chicken breast cut into 1-inch pieces
2 tablespoons vegetable oil
~Cook rice according to package or rice cooker.
~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.
~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.
~In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Lift half the chicken from the egg-white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden brown about 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, set aside (reserve skillet)
~Add snow pea mixture to the skillet. Cook until snow peas are tender and sauce has thickened, about 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with brown rice.