Ingredients
The following ingredients have 6 Servings
- Canola oil for frying 
- 2 egg whites 
- 1/4 cup cornstarch 
- 1 1/2 lb. boneless, skinless chicken breasts, cut crosswise into 1/4-inch strips 
- Kosher salt and freshly ground pepper, to taste 
- 1/2 lb. snow peas, trimmed and strings removed 
- 1 red bell pepper, cut into 1/2-inch strips, then halved crosswise 
- 3/4 cup sesame stir-fry sauce 
- 2 tsp. toasted sesame seeds 
- Steamed rice for serving 
Instruction
- In an electric wok set on medium-high, pour in oil to a depth of 1 inch and heat until shimmering. Line a baking sheet with paper towels. In a bowl, whisk together the egg whites and cornstarch. Season the chicken with salt and pepper. Add to the bowl and stir to completely coat the chicken with the egg mixture.
- Working in 4 batches, add the chicken to the oil a few pieces at a time. Fry, turning the pieces occasionally and making sure they don’t stick together, until lightly golden, about 4 minutes per batch. Transfer to the paper towel-lined baking sheet.
- Carefully transfer the hot oil to a large heat-safe bowl. Increase the wok to high, return 1 Tbs. of the oil to the wok and heat until smoking. Add the snow peas and bell pepper and stir-fry until crisp-tender, about 4 minutes. Return the chicken to the wok, add the stir-fry sauce, and toss to combine and heat through, about 1 minute. Sprinkle with the sesame seeds. Serve immediately with steamed rice. Serves 6.