Sweet & Sticky Orange Chicken

Hungry Girl To The Max, pg. 311 284 calories
Sweet & Sticky Orange Chicken
Sweet & Sticky Orange Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/4

    cup whole-wheat flour

  • 10

    ounces raw boneless skinless chicken breast, cut into bite-sized pieces

  • 1/4

    cup fat free liquid egg substitute

  • 1/4

    cup fat-free chicken broth

  • 1

    tablespoon cornstarch

  • 1 1/2

    tablespoons low-sugar orange marmalade

  • 1 1/2

    tablespoons seasoned rice vinegar

  • 1

    tablespoon Splenda No Calorie Sweetener (granulated)

  • 1

    tablespoon reduced-sodium/lite soy sauce

  • 1

    teaspoon chopped garlic

  • 1

    teaspoon chopped ginger

  • Dash red pepper flakes

  • 2

    tablespoons chopped scallions

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, 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 on the baking sheet. Bake until chicken is cooked through, about 10 minutes. 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!

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