General Tso's Chicken

Ingredients:

• 450 g skinless and boneless chicken breasts, cut into 2.5 x 10 cm strips.
• 1 egg white, lightly beaten
• 1 tbsp. vegetable oil
• 60 g crispy rice breakfast cereal, crushed (0.5 cup)
• 2 cloves garlic, crushed
• 2 slices ginger, crushed
• 2 dried red chilies, broken in half (optional)
• 3/4 cup lightly salted chicken broth
• 2.5 tbsp. lightly salted soy sauce
• 2 tbsp. l. agave syrup
• 2 teaspoons distilled white vinegar
• 2 tsp cornstarch
• 4 cups broccoli florets (about 280 g)
• 4 cups cooked brown rice, for serving
• 2 green onions, thinly sliced

Preparation:

1. Preheat oven to 200°C.
2. Combine the chicken in a bowl with the egg white and 1/2 teaspoon of salt. Let sit, covered, for 10 minutes. Stir 2 teaspoons of vegetable oil into the crushed breakfast cereal, rubbing it in with your fingers. Coat the chicken strips in the breading. Place them in a single layer on a rack set over a baking sheet and lightly spray with cooking spray.
3. Bake until the chicken reaches an internal temperature of 165°F (74°C), about 20 minutes. Let rest for 5 minutes, then cut into large pieces.
4. In a small saucepan, heat the remaining oil over medium heat. Add the garlic, ginger, and dried chili pepper. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave syrup, and vinegar. Mix the cornstarch with 3 tablespoons of water and stir into the sauce. Simmer for 8-10 minutes. The sauce should be thick but pourable. Keep warm.
5. Place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.
6. Divide the chicken and broccoli among four plates and drizzle with the sauce. Serve with rice and garnish with green onions.