General Tso's Chicken - Light Style

• 1 14 cups long grain brown rice
• 14 cup cornstarch
• 8 ounces snow peas, trimmed and halved crosswise
• 2 cups broccoli florets
• 1 large carrot, sliced thinly
• 1 small onion, sliced
• 2 large garlic cloves, sliced
• 1 tablespoon fresh ginger, grated and peeled
• 1 tablespoon light-brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 14-12 teaspoon red pepper flakes
• 2 large egg whites
• salt and pepper
• 1 14 lbs boneless chicken breasts
• 2 -4 tablespoons vegetable oil, such as safflower

1. Cook rice according to package instructions.
2. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth.
3. Add garlic, ginger, sugar, soy sauce, wine, and red-pepper flakes, snow peas and all other vegetables; toss to combine, and set aside.
4. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5. Add chicken cubes, and toss to coat.
6. In a large nonstick skillet, heat 1 tablespoon oil over medium-high.
7. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet.
8. Cook, turning occasionally, until golden, 6 to 8 minutes.
9. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
10. Add vegetable mixture to skillet.
11. Cover; cook until veggies are tender and sauce has thickened, 3 to 5 minutes.
12. (have a little water on hand to add in case it gets too thick while cooking) Return chicken to skillet (with any juices); toss to coat.
13. Serve with rice.
14. Calories: 460 for 1/4 of recipe, not including rice.

long grain brown rice, cornstarch, snow peas, broccoli florets, carrot, onion, garlic, fresh ginger, lightbrown sugar, soy sauce, sherry, red pepper, egg whites, salt, chicken breasts

Taken from www.food.com/recipe/general-tsos-chicken-light-style-514262 (may not work)