Chicken GENERAL TSO

By mhyde

Ingredients

• Serves 4
• To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the
• bottom of a large skillet to break them into fine crumbs.
• Vegetable oil spray
• 114 cup all-purpose flour
• 3 large egg whites
• 5 cups (5 ounces) Kellogg's Com Flakes cereal, finely crushed
• 1 112 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into l-
• inch pieces ,i'
• 1 2/3 cups water
• 113 cup low-sodium soy sauce
• 114 cup apricot jam
• 3 tablespoons hoisin sauce
• 2 tablespoons cornstarch
• 1 tablespoon balsamic vinegar
• 2 teaspoons canola oil
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed
baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray.
Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish.


\

Spread Com Flakes crumbs into third shallow dish. Pat chicken dry with paper towels.
Working in batches, dredge chicken in flour, dip in egg whites, then coat with Com
Flakes, pressing gently to adhere; lay on prepared wire rack.
2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is
brown and crisp, 12 to 15 minutes.
3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar
together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add
garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy
sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from
heat, cover, and keep warm.
4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked
chicken and toss to coat. Serve.
Per serving: Ca1490, Fat 8g, Sat Fat 1.5g, Cholll0mg,Carb 62g, Protein 44g, Fiber 2g,
Sodium 1410mg