This is a recipe from Martha Stewart that I had to share
- 1/2 tsp red pepper flakes
- 2 large egg whites
- 4 garlic cloves sliced
- 2 tbsp soy sauce
- 1 1/4 cup rice brown or white
- 1/4 cup cornstarch
- 1 lb snow peas trimmed and halved crosswise
- 2 tsp fresh ginger grated and peeled
- 3 tbsp light brown sugar
- 1 lb boneless skinless chicken breasts cut into 1 inch pieces
- Carbohydrate 75.4238570951125 g
- Cholesterol 65.77089365 mg
- Fat 3.53116112626382 g
- Fiber 6.97992535365254 g
- Protein 38.9940800609041 g
- Saturated Fat 0.774967398891924 g
- Serving Size 1 1 Serving (447g)
- Sodium 119.513902590797 mg
- Sugar 68.44393174146 g
- Trans Fat 0.71166563891274 g
- Calories 488 calories
Step-by-step
- 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.
When the chicken is already coated and sitting in its cornstarch slurry while the rice is only halfway through its twenty-minute absorption window, how should the workflow actually proceed? Culinary timing often demands synchronization between dry grains and rapidly browning proteins, requiring cooks to initiate the rice well before touching the poultry. Starting the grains early ensures they finish steaming and resting before the skillet gets involved, preventing the starch from clumping while unattended.
Whisking egg whites with three tablespoons of cornstarch creates a protective coating around the poultry pieces, which safeguards the lean breast meat from drying out during high-heat cooking. Slicing the chicken breasts into uniform one-inch cubes guarantees that heat penetrates the center by the time the exterior achieves a golden crust after six to eight minutes in a medium-high nonstick skillet. Shaking off excess batter before adding the meat prevents clumping and smoke, keeping the skillet temperature steady.
Covering the skillet for three to five minutes after dumping in the snow-pea and aromatics mixture traps steam, allowing the fibrous pods to soften while the cornstarch slurry thickens the sauce into a glossy glaze. Garlic and ginger release pungent sulfur compounds and sharp essential oils when sliced and grated, which mellow rapidly in the simmering liquid. Using brown sugar instead of refined white sugar yields a deeper molasses note without requiring dark soy sauce, which would overpower the delicate vegetables.
Modifying sweeteners or swapping rice varieties alters the final sauce consistency and cooking duration significantly. Honey burns faster than granulated sugar due to its fructose content, meaning lower heat is required if a substitution occurs. Brown rice requires nearly double the absorption time of white varieties, altering the initial staging of the meal prep.
