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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. One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet. Bake for 10 minutes, or until chicken is cooked through. 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! MAKES 2 SERVINGS 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(R) value 7*
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Premium orange liqueur — margarita, sidecar, cosmopolitan