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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Whether I serve these nutty chicken strips as an appetizer or entree, there are never leftovers. Ingredients:
1/4 cup cornstarch |
1 teaspoon sugar |
1/2 teaspoon salt |
4-1/2 teaspoons sherry or chicken broth |
2 egg whites, lightly beaten |
1-1/2 cups ground almonds |
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
2 tablespoons canola oil |
honey mustard, optional |
Directions:
1. In a shallow bowl, combine the cornstarch, sugar, salt and sherry; gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds.
2. In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired. Yield: 4 servings.
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