It is absolutely amazing ... and easy to do, which makes it even better! :)
Serving Size: 1/2 of recipe (about 1 cup) Calories: 284 Fat: 2g Sodium: 910mg Carbs: 26g Fiber: 2g Sugars: 8.5g Protein: 37g
PointsPlus® value 7*
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
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.
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!