I love finding new recipes to try or to make my own, and this was one of those recipes. Since I was already planning on making some Homemade Apple Pie, I wanted to keep lunch a more simple affair. This dish was delicious, healthy, and was all gone. No leftovers!
INGREDIENTS
2 cups brown rice (cooked according to package directions)
1 pound green beans or snow peas
1 1/2 tsp ginger garlic paste OR 2 tsp fresh ginger, peeled and grated & 4 garlic cloves, sliced
3 tbsp light brown sugar
2 tbsp soy sauce
1 tsp red pepper flakes
4 tbsp corn starch
2 large egg whites
1 pound chicken breasts, cut into 1-inch pieces
Salt and pepper to taste
2 tbsp vegetable oil (for frying the chicken)
DIRECTIONS
Cook the rice according to the directions on the package. In a large bowl, mix 1 tbsp corn starch with 1/2 cup of cold water until it is smooth. Add the ginger garlic paste, the brown sugar, the soy sauce and the red pepper flakes and whisk them well. Then add the green beans or snow peas and make sure they are coated well.
In another bowl, whisk together the eggs, remaining 3 tbsp corn starch, salt and pepper. Toss in the chicken and coat well.
In a nonstick skillet, heat the oil on medium-high heat. Using some tongs, lift out half of the chicken mixture, shake off the excess, and put it in the pan. Cook until it turns golden brown, while turning them over occasionally. Transfer to a plate when done and repeat with the remaining chicken.
Once the chicken is cooked, add the green bean/snow pea mixture to the skillet. No need to add any more oil. Just use what is left over in the pan from the chicken. Cover, and cook till the beans are tender, and the sauce has thickened, about 3-5 minutes. Then, add the chicken to the pan and make sure to stir well so that all the chicken pieces are coated evenly.
Serve on a plate with the delicious brown rice and enjoy! If you use gluten-free soy sauce, this is also a great gluten-free recipe!
