4 chicken breasts (cut into chunks)
salt and pepper
2 eggs (beaten)
2 tbsp plain flour
1/4 pt chicken stock
2 tbsp rice wine vinegar
1 tbsp cornflour
2 tbsp splenda
1 tbsp tomato puree
1/2 tbsp light soy sauce
1 clove garlic (crushed)
1 tsp sesame seeds
Preheat oven to 375/190/gas 5
Line a couple of baking trays with non stick baking parchment/greaseproof paper
Place beaten eggs in a small bowl and next to that place a shallow bowl with the plain flour and season the flour with salt and pepper.
Dip each piece of chicken first into the beaten egg and then into the flour and place each piece on a baking tray. (Takes a little while but put the radio on and day dream it doesnt take too long)
Bake in the oven for about 15 minutes then remove from the oven.
In a small pan place the stock, cornflour, vinegar, tomato puree, soy sauce, splenda and garlic mix well and whisk on a medium heat until sauce is thickened and smooth.
Put chicken into a bowl and then add the sauce, mix very well so the sticky sauce coats the chicken then serve on top of rice or noodles and sprinkle each portion with 1/4 tsp sesame seeds.
Serves 4 and works out as 3 syns each portion.
Credit to : Vicki kitchen blog