Preheat the oven to 400 degrees F.
Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt. Let sit covered for 10 minutes. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Dredge the chicken strips in the cereal. Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. Let rest for 5 minutes, then cut into large bite-size pieces.
Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the garlic, ginger and dried chiles. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Simmer gently for 8 to 10 minutes. The sauce should be thick, but pourable. Keep warm.
Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.
Divide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Serve the rice on the side. Garnish with the sliced scallions.
From Food Network Kitchens