ALMOND BONELESS CHICKEN (WOR-SU-GAI)

Almond Boneless Chicken (Wor-Su-Gai) image

Provided by My Food and Family

Categories Home

Number Of Ingredients 21

Previous Next

Ingredients

1 units marinade
2 units chicken breasts
0.5 teaspoons salt
1 tablespoons dry sherry
1 units sauce
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1.5 cups mushrooms
3 tablespoons butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules
1 units batter
3 tablespoons cornstarch
3 tablespoons flour
0.5 teaspoons baking powder
1 units eggs
1 tablespoons water
1 units vegetable oil
1 units lettuce
1 units almonds

Steps:

Marinade
1. Marinade chicken, salt, and sherry for 15 minutes (while preparing sauce or batter).
Sauce
1. In a small saucepan, stir together cornstarch and water until smooth.
2. Gradually stir in chicken broth, mushrooms (optional), butter, soy sauce, and chicken bouillon granules.
3. Bring the mixture to a boil, stirring constantly.
4. Let boil 1 minute. Keep warm.
Batter
1. Beat together cornstarch, flour, baking powder, egg, and water until smooth.
2. Coat each piece of chicken with batter.
Prepare
1. Pour vegetable oil into a large skillet or wok 1/2 inch deep.
2. Heat to 375 degrees F.
3. Cook coated chicken pieces in oil, turning once, until golden -- 5-7 minutes.
4. Drain on paper towels.
5. Cut chicken diagonally into strips (resembling chicken tenders).
6. Reassemble strips of chicken breast on a bed of shredded lettuce.
7. Sprinkle with almonds and green onion.
8. Spoon sauce over chicken and lettuce immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g