Normally this is deep fried and full of fat, which is what you get on most movie and commercial shoots. This was served to the cast and crew shooting a commercial that was looking for healthy alternatives. I guarantee this flavour packed version will keep you coming back for more. 

Serves 4

1 1/4 cups/263g long-grain brown rice

1/4 cup/40g cornstarch

1 pounds/450g snow peas, trimmed 

4 garlic cloves, sliced

2 teaspoons/10ml fresh ginger, grated 

3 tablespoons/12.50g light-brown sugar

2 tablespoons/30ml soy sauce

½ teaspoon/2ml red-pepper flakes

2 large egg whites

½ teaspoon/2ml sea salt 

¼ teasponn/1ml ground pepper

1 pound/250g boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons/30ml canola oil

Cook rice according to package instructions. 

In a large bowl, stir together 1 tablespoon/15ml cornstarch and ½ cup/120ml 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/45ml cornstarch, teaspoon salt, and 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. 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.