Lighter General Tso's Chicken

As you may have figured out, we love Chinese food.  And when I saw a recipe for not only General Tso's Chicken (a favorite of Zak's), but a healthier recipe from Martha Stewart, I knew I had to try it.  It was awesome!  The chicken was perfect, and although it was pretty spicy (but not as much the next day), it had such great flavor.  I loved how the chicken came out with the egg white and cornstarch batter, it was just great. Definitely a favorite and an addition to our meal menu.

1/4 c. cornstarch, divided (1 Tbl., 3 Tbl.)
1 lb. snow peas, trimmed (I used 1 lb. frozen sugar snap peas and trimmed them)
4 - 5 garlic cloves, minced
2 tsp. fresh ginger, minced
3 Tbl. brown sugar
2 Tbl. soy sauce
1/2 tsp. red pepper flakes (1/4 if you aren't a fan of spicy)
2 large egg whites
1 lb. chicken, cut into bite-sized pieces
1 - 2 Tbl. oil

1.  In large bowl, stir together 1 Tbl. cornstarch and 1/2 c. cold water until smooth.  Add snow (or sugar snap) peas, garlic, ginger, sugar, soy sauce and red pepper flakes.  Toss to combine and set aside.
2.  In a medium bowl, whisk together egg whites with remaining 3 Tbl. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.  Add chicken and toss to coat.
3.  Heat oil over medium-high heat.  Shake off excess mixture from chicken and cook until golden, 6 - 8 minutes.  Transfer to a plate.
4.  Add snow pea mixture to skillet, cover and cook until tender and sauce has thickened, about 5 minutes.
5.  Return chicken to skillet and toss to coat.

I got about 5 servings from this

the chicken turned out so perfectly

so yummy!