1 pound boneless, skinless chicken breasts cut in 1" pieces
2 egg whites
1/3 C cornstarch (or flour for dredging, but cornstarch makes a crispier end product)
1 C broccoli florets
1/2 red pepper, thinkly sliced
3/4 C sugar snap peas
1 clove garlic, minced
3 Tb evoo
1 Tb soy sauce
1/4 C honey
Heat a large skillet over med-high and add evoo. Add veggies with salt/pepper and saute for 5 minutes. Add soy sauce and garlic and stir so veggies get coated. Remove from skillet and set aside.
Add more evoo. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Put in skillet and brown 2-3 minutes, then turn.
Once chicken is done, add veggies back into the skillet. Add honey and mix to combine. Season with salt/pepper, additional honey or soy sauce. Serve over rice.