1poundboneless skinless chicken thighs,cut into bite-sized pieces
3Cupssnow peas,trimmed and halved diagonally
cooked white or brown rice
toasted sesame seeds
PREP THE SAUCE:
In a small bowl whisk together the warm water and cornstarch. Add the soy sauce, rice vinegar, garlic, brown sugar, grated ginger, and pepper flakes and whisk to combine. Set aside.
PREPARE THE COATING AND COOK THE CHICKEN:
In a medium bowl whisk together the egg whites, corn starch, salt, and white pepper. Add the chicken pieces and toss until the chicken pieces are evenly coated.
In a large heavy skillet over high heat add the oil. Once shimmering, add the chicken mixture to the skillet in an even layer. Cook, without turning the the chicken until the chicken is golden on the bottom, about 2 minutes. Flip the chicken pieces over and continue cooking until the chicken pieces are golden brown on all sides, about 2 minutes more. Transfer the chicken to a plate.
COOK THE SAUCE AND PEAS:
Add the remaining 1 Tablespoon of peanut oil to the skillet. Once shimmering, add the sauce and snow peas and cook until the peas are bright green and the sauce has thickened, about 2-3 minutes. Add the chicken back to the pan, and stir until the chicken is heated through and evenly coated in the sauce, about 1 minute.
FINISH THE DISH:
Serve the chicken over cooked white or brown rice and garnish with toasted sesame seeds.