Almond Boneless Chicken

By commercecook

This is the closest I've ever found to the almond boneless chicken I love in a Chinese restaurant. The original recipe was published in the Detroit Free Press.

Ingredients

• Sauce:
• 4 chicken breasts, bones and skinned
• Oil for frying
• 4 tablespoons cornstarch
• 3 tablespoons water
• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 cups chopped mushrooms, optional
• 3 tablespoons unsalted butter
• 2 teaspoons reduced-sodium 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
• For Serving:
• 1 cup shredded lettuce
• 1/3 cup toasted, slivered almonds
• 1 green onion, finely chopped

Preparation

Step 1

Sauce:
In a medium pan, mix cornstarch and water until smooth. Gradually mix in the chicken broth, mushrooms (if using), butter, soy sauce and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute: keep warm.

Batter:
Beat together cornstach, flour, baking powder, egg and water until smooth. Coat each piece of chicken with the batter.

To Prepare:
Heat wok or large skillet and add oil to a depth of 1/2 inch. Heat to 375 degrees. When hot, fry the coated chicken pieces in oil until they are golden turning once 5-7 minutes. Remove and drain on a rack or on paper towels.

To Serve:
After allowing to rest for a few minutes, cut the chicken diagonally into strips. Place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon some sauce over the chicken and serve.