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1
Put the french fried onions in a food processor until it is very fine crumbs, then add the 1 cup of whole wheat flour and pulse until mixed well.
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2
Put the flour mixture into a large ziplock bag and set aside.
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3
Beat the 3 egg whites together with a fork, in a medium bowl with a little water(about 1 tablespoon).
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4
Dip the chunks of chicken in the egg white mixture and then shake in the closed ziplock bag to coat them in the flour mixture.
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5
In a wok or large skillet, fry the breaded chicken chunks in 1 tablespoons of the sesame oil until cooked through and browned.
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6
Remove chicken to a plate and cover with foil to keep warm.
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7
Wipe out the wok or skillet, and heat the remaining 1 tablespoons sesame oil.
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8
Add the green onions, garlic, and grated fresh ginger, and saute for a few minutes on medium to low heat.
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9
Add the soy sauce, coffee, peanut butter, the 9 tablespoons water, Splenda, and red pepper flakes to the wok or skillet and stir well until the peanut butter melts and sauce is hot.
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10
Add the cooked chicken back to the wok or skillet and toss gently to coat with the sauce.
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11
Cook about 5 minutes more till the chicken is heated through and the sauce thickens slightly.
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12
Serve with hot cooked rice. Enjoy!
