General Tso’s Chicken

Ingredients:

• 1 cup whole-wheat flour
• 2 cups whole-wheat panko breadcrumbs
• 4 large egg whites
• 12 oz. boneless, skinless breasts, cut into 1-inch cubes
• 4 cups broccoli florets
• 3/4 cup low-calorie, low-fat Asian sauce
• 3 packets Truvia or 3 packets Splenda
• 3 tbsp. rice vinegar
• 2 tsp. chili garlic sauce
• 2 tbsp. sesame seeds, toasted

Directions:

Preheat the oven to 450 degrees.  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 white 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.  Spread the chicken out on the wire rack.  Bake until the breading is golden and crispy and the chicken is cooked thoroughly, 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 Asian 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.