Skinny Chinese

So, I'm really getting into this new cookbook from Rocco Dispirito. Low fat meals that aren't too hard to make. I tried my hand at the General Tso's Chicken with Broccoli and it was pretty darn good!

Here is the recipe:


Ingredients:
1 cup whole wheat flour
2 cups whole wheat panko breadcrumbs (could not find so I used regular panko)
4 large egg whites
12 ounces boneless, skinless chicken breasts cut up into 1 inch cubes
4 cups broccoli
Asian Sauce
3 packets splenda-- I used about 1 1/2 tsp.
3 tablespoons rice vinegar
2 teaspoons chili garlic sauce
2 tablespoons sesame seeds, toasted


Preheat oven to 450º. Place wire rack on a foil-lined backing sheet.


Put the flour in shallow dish. Put the panko in another shallow dish. In a medium bowl, whip egg whites. Working in batches, dredge chicken in flour, shaking off any excess. Add chicken to the eggs and toss to coat completely. Then add the chicken- a few pieces at a time, to the panko and toss to coat.


Spread chicken out on the wire rack. Bake until the breading is golden & crispy about 10 minutes.


Meanwhile place the broccoli in a microwave safe dish and cover with plastic wrap. Cook on high until tender about 4-5 minutes. Keep covered.


In large bowl, combine Asian sauce, Splenda, rice vinegar and chili garlic sauce. Add cooked chicken to the bowl- toss gently to coat.


Sprinkle with sesame seeds and serve with broccoli.