Baked General Tso’s Chicken
Boneless skinless, cut in cubes
Low Sodium Soy Sauce
more if you like the heat.
Preheat oven to 450F, line a baking sheet with parchment paper
In three separate bowl. pour flour in one, cornflake crumbs in another, and egg whites and the egg lightly whisked in another bowl.
Toss chicken breast cubes in the flour and coat well. Next dip the floured chicken into the egg mixture then roll them in the cornflake crumbs until well coated.
Place on baking sheet in a single layer and bake for 12 minutes or until cooked though.
In a saucepan over medium heat whisk together the chicken broth, hosin sauce, rice vinegar, coconut sugar, soy sauce and sriracha sauce.
add ginger and 1/2 the garlic and mix well. bring to a boil.
When the sauce mixture boils mix the cornstarch with 2 tbsps of water and mix well. pour in to sauce mixture and stir well while sauce thickens. remove from heat immediately.
In a large pan or wok, heat 1 tbsp of olive oil with the rest of the garlic. Add in the chopped bell peppers and cook while stirring until the begin to soften about 5-8 minutes.
Add cooked chicken to wok and stir, then finally add the sauce and stir until all the chicken is tossed in the sauce. Sprinkle with Green onions and sesame seeds
Serve immediately over some steamed rice, or divide in to reusable dishes for a great weekly meal prep.