Who’s ready for takeout? This low calorie, protein-packed meal feels just like Chinese takeout, but without all the sodium, fat and extra calories. The crispy, panko-breaded chicken soaks up the sweet and spicy sauce for a tender, juicy chicken nugget. When I’m feeling really brave, I’ll amp up the sriracha — or use red pepper flakes — for an even spicier recipe.
Pro tip: Serve with white rice and thinly sliced green onions for an authentic takeout feel!
Prep time: 15 minutes
Cook time: 18-20 minutes
Yield: 6 servings
Serving size: ½ cup chicken
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (about 35 pieces)
2 egg whites, whisked
¾ cup panko bread crumbs + 2 tablespoons
salt, to taste
black pepper, to taste
½ cup sugar-free maple syrup (Maple Grove Farms® Sugar-Free Maple Syrup)
2 tablespoons sriracha hot sauce
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
¼ cup cold water
Preheat the oven to 375° F and grease a cooling rack that fits in the baking sheet with nonstick cooking spray. (This will help the baked nuggets be crispy.)
Whisk the egg whites in one small mixing bowl, and the panko, salt, and black pepper in a second mixing bowl.
Dunk the chicken pieces in the egg whites and let the excess drip off. Next, dredge the chicken pieces in the panko, coating all sides.
Place the chicken on the prepared baking sheet and bake until the chicken is golden and done, 16-18 minutes.
While the chicken is baking, prepare the sauce by heating the syrup, sriracha and soy sauce in a small saucepan over medium heat.
Stir together the cornstarch and cold water to make a slurry, and set aside. Bring the sauce to a low boil, and then stir the slurry into the sauce. Allow it to come back up to a low boil for 1 minute until thickened.
When the chicken is cooked, toss it into the sauce and serve hot.
Per Serving: (½ cup chicken)
Calories from fat: 15
Saturated Fat: 0g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.