Almond Boneless Chicken
4 Boneless skinless chicken breasts, cut into bite size pieces or whole breasts
1/4 cup cornstarch
1/4 cup flour
1 tsp baking powder
1/3 cup water
1/2 tsp salt
1 egg white
4 Tbsp cornstarch
4 Tbsp water
3 cups chicken broth (low sodium)
1 1/2 cups chopped mushrooms (optional)
3 Tbsp butter
2 tsp soy sauce
3 Tbsp chicken bouillon granules
Sliced Almonds (optional-but this is called ALMOND after all)
Sliced green onion
To make batter:
In a medium bowl mix all batter ingredients together until smooth. Cover and let sit 30min. Add chicken either cut up or whole, toss to coat.
Heat oil in medium/large pan to 350 degrees. Add chicken and fry for approximately 3 min for bites and 6 min for whole breasts. As always test a piece first to make sure it is cooked to 165 degrees. Batter should be slightly golden.
While frying chicken, make almond sauce.
To make sauce:
In a small sauce pan, mix cornstarch and water until smooth. Gradually add the chicken broth, mushrooms, butter, soy sauce, and bouillon granules. Bring mixture to a boil, stirring constantly. Let boil 1 min and then keep warm.
Serve over rice and sprinkle almonds and green onions.
|Fry some chicken to golden brown.|
|Make almond sauce.|
|Add some rice and there you go!|