Lighter General Tso's Chicken

This was tasty, but not the best stir-fry I've ever made.

Source: reservationsnotrequired.blogspot.com

Ingredients
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound broccoli or snow peas
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
1 large egg white
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

Directions
1) In a medium size bowl, whisk together egg whites, 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
2) 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 (reserve skillet). (I was able to cook all of my chicken in one shot...depends on how much chicken you have & the size of your skillet.)
3) 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 broccoli or snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
4) Add broccoli or snow pea mixture to skillet. Cover; cook until broccoli or 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.