In a small bowl or measuring cup prepare sauce whisking together sauce ingredients - water through crushed red pepper flakes. Pour into a large bowl.
Prepare carrots by peeling and cutting in half lengthwise then thinly slice. Snow peas can also be cut in half and add both to the large bowl with sauce.
Cut chicken into bite size pieces.
In a medium sized bowl whisk together 3 tablespoons corn starch with egg whites, salt and pepper.
Add chicken and toss to coat.
In a large non-stick frying pan heat 2 tablespoon of oil over medium high heat. Using tongs lift chicken and shake off excess batter. Cook 1/2 chicken pieces until crisp and golden turning occasionally then set aside and cook the other batch of chicken in an additional tablespoon of oil - set aside all chicken.
In the same pan sauté carrots, snow peas and sauce mixture. If preparing ahead of time turn off heat and bring chicken and vegetables home separately.
At home preheat oven to 325 - convection if you have it. Prepare rice and put chicken on a baking tray to reheat in the oven for 10 minutes.
While cooking the chicken heat vegetables on the stove then add chicken, stir to coat and serve immediately.