Saturday, June 4, 2011

Almond Boneless Chicken

Want Chinese? Don't want to go out? Here is your answer. Almond boneless chicken. This is Nick's favorite and the only chinese dish he will eat. And guess what else? You can only get it in Michigan. Go figure!

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
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!

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