Almond Chicken Strips Recipe

4.5 4 3
Almond Chicken Strips Recipe
Almond Chicken Strips Recipe photo by Taste of Home
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Almond Chicken Strips Recipe

Read Reviews
4.5 4 3
Publisher Photo
Whether I serve these nutty chicken strips as an appetizer or entree, there are never leftovers.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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

Nutritional Facts

3 ounces cooked chicken: 432 calories, 27g fat (3g saturated fat), 63mg cholesterol, 378mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 32g protein.

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

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vballgirl User ID: 6304684 61995
Reviewed Jun. 30, 2014

"Love it!! I made it for my parents who are picky eaters and my 2 year old and there was none left! They can't wait for me to make it again."

MY REVIEW
RecipeEditors User ID: 6635713 68653
Reviewed May. 18, 2012

"The recipe should have been published with 4-1/2 teaspoons sherry or broth and will be updated soon."

MY REVIEW
Sandy1947 User ID: 4479435 151628
Reviewed Apr. 4, 2012

"There's no way 1 1/2 tsp. sherry or broth will stir smoothly into 1/4 c. cornstarch! I'll try a little more liquid. Wish me luck!"

MY REVIEW
mphspam User ID: 5657848 76743
Reviewed Dec. 6, 2010

"I made these for a party for a friend coming home from Iraq. Everyone loved them! They were easy to make and tasted awesome!"

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