My revamped General Tsao's Chicken

I have been remaking my favorite General Tsao's Chicken recipe into a lower calorie, lower sodium . Here is the original:

http://allrecipes.com/Recipe/General-Tsaos-Chicken/Detail.aspx

My changed version:

Yield 6 cups

1/2 cup cornstarch

1/4 cup water

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced fresh ginger root

1/4 cup lower sodium soy sauce

1/2 cup Splenda

1/4 cup white wine vinegar

1/2 cup hot lower sodium chicken broth

3 pounds skinless, boneless chicken breast halves, cut into bite size pieces

1/2 cup low sodium soy sauce

2 Tbs. sesame oil

2 cups chopped green onions

2 Tbs. red pepper flakes

To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and stir all together until sugar dissolves.Set aside.

In bowl or zip lock baggie, mix chicken and 1/2 cup soy sauce. Marinate in refrigerator for an hour.

Heat a large, teflon coated skillet on medium, add two tablespoons sesame oil. Drain chicken and add to skillet, stirring and turning constantly. When mostly cooked through, add green onion and red pepper flakes, cooking until fragrant or about 4 minutes. Add sauce to skillet, stirring constantly, cooking until sauce is thick.

In my version the chicken is not breaded, that may not appeal to some people.

Nutrition values per one cup serving:

Calories - 327

Carbs - 17

Sodium -1136

Protein - 48

Potassium - 543

Any suggestions for making it lower calorie or lower sodium is welcome.