general tso's chicken... 45 minutes

the goods:

2 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed
4 garlic cloves, sliced
1/2 teaspoon grated peeled fresh ginger
3 tablespoons light-brown sugar
2 tablespoons soy sauce (plus more for serving)
1/2 teaspoon red pepper flakes
2 large eggs
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil



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, soy sauce, and red pepper flakes; toss to combine, and set aside.



In another bowl, whisk together eggs, remaining 3 tablespoon 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 chicken from egg mixture (shaking off excess), and add to skillet. Do not over-crowd pan. Cook, turning occasionally, until golden, 7 to 8 minutes. Transfer to a plate; set aside.



Stir snow-pea mixture to break up any cornstarch that may have settled on the bottom of the bowl and add to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet; toss to coat.



Serve over rice with soy sauce on the side.