1/4 cup cornstarch
1 lb green beans,snow peas, or asparagus trimmed and halved crosswise
4 cloves garlic, minced
2 inches fresh ginger, peeled and minced
3 Tablespoon light-brown sugar
2 Tablespoon Soy Sauce
1 teaspoon red-pepper flakes
2 large egg whites
Salt & Pepper
1 lb boneless, skinless chicken breasts, cut into 1 inch pieces2 Tablespoons vegetable oilh has dissolved. Add snow peas (or green beans), garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes; toss to combine and set aside.
In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper. Add chicken, toss to coat.
In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden (8-10 minutes). Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes. Set aside, reserving skillet.
Add the green bean mixture to the skillet. Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat.
Serve over hot rice.