1/3 cup Mrs. Cu, finely crushed
1 tablespoon cornstarch
2 teaspoons light soy sauce
1 pound boneless skinless chicken breasts, cut into 1" pieces
1 tablespoon canola oil
1. In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce. Add chicken and tosss until completely coated. Cover; refrigerate for at least 30 minutes.
2. Heat the oil in a large nonstick skillet over medium heat. Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through. Turn about 4 or 5 times during cooking to avoid burning. Drain on paper towels.
3. Serve immediately with additonal soy sauce, chopped scallions, cooked rice, and steamed sugar snap peas, if desired.
Serves 4. Per serving: 164 Calories; 5g Fat (27.6% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.