1
Set oven to 420F.
2
Chop chicken breasts into nugget-size chunks (or tenders if desired).
3
Beat the egg whites until somewhat frothy. Then toss the chicken in the whole wheat flour, then egg whites and then the panko crumbs. Place the coated nuggets on a baking sheet or baking rack. Bake in the oven for about 15 minutes until the outside is golden and crispy, and inside is white.
4
While it’s baking, mix together the ingredients for the sauce EXCEPT for the arrowroot starch.
5
Set a nonstick skillet on medium heat, then pour in the orange sauce. Bring it to a light simmer, then mix arrowroot starch with water and then pour it into the skillet. DO NOT MIX together until you add it to the skillet. Stir immediately and quickly, then lower the heat and allow the sauce to thicken. Takes about 5 minutes.
6
Add the baked nuggets to a large bowl, then pour in the sauce. Toss the nuggets in the sauce and ensure they are all fully coated.
7
Garnish and enjoy immediately. If you’re making this for meal prep, add about 1/2 cup of cooked brown rice (or jasmine rice) and at least 1 cup of steamed broccoli. Season to taste with low sodium soy sauce.