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Almond Chicken Strips Recipe

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Whether I serve these nutty chicken strips as an appetizer or entree, there are never leftovers.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1/4 cup cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1-1/2 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 vegetable oil

Directions

In a shallow bowl, combine the cornstarch, sugar, salt and sherry or broth until smooth. Gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds.
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. Yield: 4 servings.

Nutrition Facts: 1 serving (4 pieces) equals 432 calories, 27 g fat (3 g saturated fat), 63 mg cholesterol, 378 mg sodium, 16 g carbohydrate, 4 g fiber, 32 g protein.

Almond Chicken Strips published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p93

Batter and Breading

I use my batter and breading on fish, but it tastes great on chicken strips and onion rings, too. —Kathy Benson, Greeley, Colorado

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