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Almond Chicken Strips Recipe
Almond Chicken Strips Recipe photo by Taste of Home

Almond Chicken Strips Recipe

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

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

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.

Directions

  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

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.

Reviews for Almond Chicken Strips

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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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