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
Details
Servings 2
Preparation
Step 1
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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