I found this recipe on Martha Stewart website! No joke, I have a love/hate relationship with her stuff! Sometimes her recipe or craft ideas frustrate me to the max, then sometimes their super easy! I really enjoyed this recipe, its not really hot just has a slight kick to it! You can find the recipe here :
http://www.marthastewart.com/314942/lighter-general-tsos-chicken The recipe calls for soy sauce, but we try to avoid soy as much we can, so instead I use Bragg's Liquid Aminos! It taste very similar to soy sauce just not as salty.
Ingreidents
1 1/4 cups long-grain brown rice I used white rice instead, since my husband doesn't like brown rice = )
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons Bragg's Liquid Aminos
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons safflower oil
Directions
Cook rice according to package instructions. Meanwhile, 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-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
