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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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Almond Chicken Strips Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

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 canola oil
Honey mustard, optional

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. Serve with honey mustard for dipping if desired. Yield: 4 servings.

Nutritional 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.

Originally published as Almond Chicken Strips 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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