Almond Boneless Chicken‏

I know I have chicken many times a week and I am sure a lot of you do as well.  It’s really hard to come up with new ideas and revamp the old ones.
2  whole chicken breasts, skinned, boned
½  teaspoon salt
1 tb dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1-1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules

3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 tbs. egg
1 tbs. water
1 cup Vegetable oil for frying
1 cup shredded lettuce
1/3  cup toasted, slivered almonds
1  green onion, finely chopped (green and white parts)

Sprinkle chicken with salt and sherry. Set aside 15 min. Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms (if desired), chicken fat, soy sauce and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil 1 minute. Keep warm. Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth. Coat each piece of chicken with batter. Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees. Cook coated chicken pieces in oil, turning once, until golden – 5-8 minutes. Drain on paper towels.

Recipe By The Gourmet Mom
Lisa Montalva

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