- 2
Ingredients
- wheat flour 10 oz. raw boneless skinless chicken breast, cut into bite
- sized pieces ⅛ tsp. each salt and black pepper ¼ cup fat
- free liquid egg substitute (like Egg Beaters Original) ¼ cup fat
- free chicken broth 1 tbsp. cornstarch 1½ tbsp. low
- sugar orange marmalade 1½ tbsp. seasoned rice vinegar 1 tbsp. Splenda No Calorie Sweetener (granulated) 1 tbsp. reduced
- sodium/lite soy sauce 1 tsp. chopped garlic 1 tsp. chopped ginger Dash red pepper flakes 2 tbsp. chopped scallions
Preparation
Step 1
Directions
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place flour in a wide bowl.
Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.
One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet.
Bake for 10 minutes, or until chicken is cooked through.
In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.
Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions and enjoy!
MAKES 2 SERVINGS