ALMOND BONELESS CHICKEN
2 whole medium size chicken breasts or
1 lb.boneless chicken cut in 1 1/2 inch strips.
salt and pepper to taste
4 t. oil
4 t. corn starch
1 unbeaten egg white
3/4 c. pancake mix
1/2 c. water
1 small can (14 1/2 oz.) chicken broth
3 T. corn starch
1/4 c. water
1 c. shredded lettuce
1/3 c. toasted slivered almonds
1 green onion (leaves only) chopped
Mix marinade ingredients and soak chicken strips 15-20 minutes at room temperature stirring occasionally. Mix the batter ingredients and dip each chicken piece into the batter. Put in a deep fryer at 375° or in a pan with one inch of very hot oil and cook until light or golden brown (approximately 3-5 minutes). Remove with tongs or a slotted spoon to paper towels to drain. To prepare the gravy, warm the broth until bubbling. Mix the cornstarch and water (this is called a slurry) and add. Cook over low heat until thickened (this takes just a few minutes). Cover serving plates with lettuce and place chicken pieces on top. Cover with a little gravy and top with some of the almonds and onion greens.
Recipe for almond boneless chicken is published in our April, 1993 Menu Minder.
You may like to try these other Chicken recipes below:| Apricot Chicken | Coq Au Vin | Chicken And Rice | And Rice Casserole | Chicken Divan | Lemon & Garlic |