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(Almost) General Tsos Chicken

1 cup whole-wheat flour
2 cups whole-wheat panko breadcrumbs, such as Ians All-Natural
4 large egg whites
12 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
4 cups broccoli florets
3/4 cup Rockin Asian Stir-Fry Sauce or store-bought low-calorie, low-fat Asian sauce
3 packets (10 g) Truvia, or 3 packets (3 g) Splenda
3 tablespoons rice vinegar
2 teaspoons chili garlic sauce
2 tablespoons sesame seeds, toasted


Preheat the oven to 450 F. Place a wire rack on a foil-lined baking sheet, and set it aside. Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. Working in batches, dredge the chicken in the flour, shaking off any excess. Add the chicken to the egg whites and toss to coat completely. Then add the chicken, a few pieces at a time, to the panko and toss to coat completely. Spread the chicken out on the wire rack. Bake until the breading is golden and crispy and the chicken is cooked through, about 10 minutes. Meanwhile, place the broccoli florets in a microwave-safe dish, and cover it with plastic wrap. Cook on high until tender, about 4 minutes. Keep the broccoli covered until ready to serve. In a large bowl, combine the Rockin Asian Stir-Fry Sauce, Truvia, rice vinegar, and chili garlic sauce. Add the cooked chicken to the bowl, and toss gently until the chicken is evenly coated with the sauce. Sprinkle the sesame seeds over the chicken, and serve with the steamed broccoli. Fat: 40.6g (before), 5.6g (after) Calories: 843 (before), 310 (after) Protein: 31g Carbohydrates: 33g Cholesterol: 49mg Fiber: 5g Sodium: 1,018mg

Source: www.epicurious.com