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1
Preheat the oven to 450 F. Place a wire rack on a foil-lined baking sheet, and set it aside.
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2
Put the flour in a shallow dish.
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3
Put the panko in another shallow dish.
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4
In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
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5
Working in batches, dredge the chicken in the flour, shaking off any excess.
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6
Add the chicken to the egg whites and toss to coat completely.
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7
Then add the chicken, a few pieces at a time, to the panko and toss to coat completely.
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8
Spread the chicken out on the wire rack.
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9
Bake until the breading is golden and crispy and the chicken is cooked through, about 10 minutes.
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10
Meanwhile, place the broccoli florets in a microwave-safe dish, and cover it with plastic wrap.
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11
Cook on high until tender, about 4 minutes.
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12
Keep the broccoli covered until ready to serve.
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13
In a large bowl, combine the Rockin Asian Stir-Fry Sauce, Truvia, rice vinegar, and chili garlic sauce.
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14
Add the cooked chicken to the bowl, and toss gently until the chicken is evenly coated with the sauce.
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15
Sprinkle the sesame seeds over the chicken, and serve with the steamed broccoli.
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16
Fat: 40.6g (before), 5.6g (after)
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17
Calories: 843 (before), 310 (after)
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18
Protein: 31g
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19
Carbohydrates: 33g
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20
Cholesterol: 49mg
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21
Fiber: 5g
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22
Sodium: 1,018mg
