Almond Chicken

"This is from the Diana Liu cookbook. This is a great recipe but slightly different from most Chinese restaurants."
 
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Ready In:
1hr
Ingredients:
18
Yields:
2 breasts
Serves:
6
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ingredients

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directions

  • Steam chicken breasts for 25 minutes.
  • Remove bones, cut each breast in half.
  • Mix flour, cornstarch, salt, egg, and sherry.
  • Dip chicken into batter.
  • Deep fry chicken in hot oil until golden brown; cut into bite-sized pieces; place in a serving dish; set aside.
  • Heat 2 Tblsp. oil in frying pan until hot.
  • Saute frozen peas and carrots, bamboo shoots and mushrooms for 3 minutes.
  • Add chicken broth, soy sauce, sesame oil, pepper and oyster sauce to vegetables; bring to boil.
  • Stir in cornstarch continously until sauce thickens.
  • Pour sauce over chicken; sprinkle toasted almonds over all.
  • Serve hot.
  • Note: Toast almonds in oven in a shallow pan at 350* for 10-12 minutes.

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