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Almond Chicken

Kraft Memeber Recipe
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kraft
Makes: 1 to 2 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 whole boneless skinless chicken breasts, cut in half
  • 1/2 teaspoon salt
  • 1 tablespoon dry sherry
  • Sauce:
  • 4 tablespoons cornstarch
  • 3 tablespoons water
  • 3 cups chicken broth, homemade or store bought (low-sodium is best)
  • 1 1/2 cups chopped mushrooms (optional)
  • 3 tablespoons chicken fat or butter
  • 2 teaspoons soy sauce
  • 3 tablespoons chicken bouillon granules
  • Batter:
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 1 tablespoon water
  • Remaining Ingredients:
  • 1 cup shredded lettuce
  • 1/3 cup toasted, slivered almonds
  • 1 green onion, finely chopped (green and white parts)
  • Oil for deep-frying, as needed
make it
Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and 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 F. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels. Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.
Notes
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