/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
2 tbsp. cornstarch
2 tbsp. low-sugar orange marmalade
2 tbsp. seasoned rice vinegar
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. reduced-sodium/lite soy sauce
2 tsp. chopped garlic
2 tsp. chopped ginger
Dash red pepper flakes
4 tbsp. chopped scallions

/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 2 tbsp cornstarch 2 tbsp low-sugar orange marmalade 2 tbsp seasoned rice vinegar 2 tbsp Splenda No Calorie Sweetener (granulated) 2 tbsp reduced-sodium/lite soy sauce 2 tsp chopped garlic 2 tsp chopped ginger 4 tbsp chopped scallions

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.