1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil or olive oil
Method
Stir together 2 tablespoons cornstarch and 1 cup cold water until smooth. Add veggies, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In a large bowl, whisk together egg whites, remaining cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Add chicken, and toss to coat.
Heat 1 tablespoon of oil over medium-high heat in a large skillet. Remove chicken from the egg mixutre and add to skillet. Cook until golden, about 6 to 8 minutes, turning occasionally.Transfer chicken to a plate; and set aside (reserve skillet).
Add veggie 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 brown rice or fried rice.