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Ingredients
- Ingredients:
- 1/4 cup whole-wheat flour
- 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
- 1/8 tsp. each salt and black pepper
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/4 cup fat-free chicken broth
- 1 tbsp. cornstarch
- 1 1/2 tbsp. low-sugar orange marmalade
- 1 1/2 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:
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!
MAKES2SERVINGS