Ingredients: |
Ingredients: 2 whole chicken breast, shinned, boned and cut in half
1/2 tsp salt
1 tbsp dry sherry
Sauce
4 tbsp cornstarch
3 tbsp water
3 cups fat-free, less -sodium chicken broth
1 1/2 cups chopped mushrooms, optional
3 tbsp chicken or unsalted butter
2 tsp reduced sodium soy sauce
3 tbsp chicken bouillon granules
Batter
3 tbsp cornstarch
3 tbsp flour
1/2 tsp baking powder
1 egg, beaten
1 tbsp water
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Directions: |
Directions: Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating prepare the sauce. In medium saucepan, mix together the cornstarch and water until smooth. Gradually mix in the
broth, mushrooms(if using), chicken fat or butter,soy sauce and bouillion
grandules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder,
egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2 inch; heat to
375"degrees. When hot, fry the coated chicken pieces in oil until golden,
turning once, 5-7 min.depending on thickness. Remove and drain the chicken on a rack or paper towels.
Cut the chicken diagonally into strips. Place on a bed of shredded
lettuce. Sprinkle with almonds and green onions. Spoon sauce over chicken and serve.
For Serving
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onions, finely chopped (green and white part)
Oil for deep - frying
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This recipe for Almond Boneless Chicken is from