Almond Chicken
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
2 breasts
- Serves:
- 6
ingredients
- 2 chicken breasts
- 1 egg, beaten
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon sherry wine
- 2 cups oil
- 1⁄2 cup toasted almond
-
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 1⁄2 cups chicken broth
- 1⁄2 teaspoon white pepper
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch, in 2 tblsp. water
- 2 tablespoons oil
- 1⁄2 cup frozen peas and carrot
- 1⁄4 cup bamboo shoot, diced
- 1⁄2 cup dried Chinese mushrooms, soaked in boiling water for 20 minutes, squeezed dry, stems removed and diced
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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