This is one of my spiciest meals. I’m not a fan of spicy foods. Tacos are usually where my tolerance level maxes out. But this, I will devour. It has spice and is packed with flavor. I even made this healthier by cutting down on the oil and not frying the chicken pieces.
When I first started making this recipe, I would toss the chicken with egg whites and corn starch, then fry them, but I hated the clean-up. The egg whites always seemed to stick to the pan more than the chicken. That’s why I started skipping this step when I made it. Honestly, my family didn’t miss it, and I didn’t mine not cleaning it.
This meal can be made in 2o minutes or in as little as 15 minutes depending on the rice you are cooking to serve it on. You can’t even order take out and get it on the table in that amount of time.
- 1 tablespoon cornstarch
- ½ cup water
- 1 lb snow peas
- 2 Tbsp Asian chili garlic sauce
- 3 1/2 Tbsp brown sugar
- 4 Tbsp low-sodium soy sauce
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 chicken breast cut into chunks
- 1 Tbsp olive oil
In a medium size bowl, stir together 1 Tbsp cornstarch and water in a large bowl until smooth. Add peas, garlic sauce, sugar, and soy sauce; toss.
In a non stick skillet, heat 1 tablespoon of olive oil. Add chicken. Sprinkle with salt and pepper; cook thoroughly.
Add vegetable-garlic mixture to skillet. Cover and cook 2 to 3 minutes or until sauce is thickened. Serve over rice.