Chicken in a sticky sesame glaze

Ingredients:

• 280 g raw skinless and boneless chicken breast, cut into nuggets
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/4 cup fat-free egg replacer
• 1/4 cup whole wheat flour
• 1/4 cup fat-free chicken broth
• 1 tbsp cornstarch
• 2 tbsp sugar-free pancake syrup
• 2 tbsp. l. rice vinegar
• 1 tbsp ketchup
• 0.5 tbsp light soy sauce
• 0.5 tsp. sesame oil
• 0.5 tsp grated garlic
• 1 teaspoon sesame seeds
• 2 tablespoons thinly sliced ​​green onions
• Red pepper flakes

Preparation:

1. Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray and set aside. Season the chicken with salt and pepper and place in a bowl with the egg replacer. Toss to coat and set aside.
2. Place the flour in another bowl. Using a fork or tongs, remove the chicken nuggets from the egg, drain off any excess, and transfer them to the floured bowl.
3. Dredge the chicken thoroughly in flour, then transfer to a baking sheet. Repeat with the remaining flour and chicken. Bake the chicken in the oven until cooked through, about 10 minutes.
4. Meanwhile, in a nonstick skillet, combine the broth and cornstarch and whisk until completely dissolved. Place over medium-low heat. Add the syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well. Stir frequently, until the sauce is thick enough to coat a spoon, 2-3 minutes.
5. Remove the pan from the heat. Add the chicken and toss to coat. Transfer to a plate and sprinkle with sesame seeds and green onions. Top with red pepper flakes, if desired.