rickismom
07-18-2010, 04:47 PM
2 boneless/skinless chicken breasts, sliced into 1 inch strips
1/2 tsp salt
1 Tbsp dry sherry
SAUCE
4 Tbsp corn starch
3 Tbsp water
3 c chicken broth/stock
3 Tbsp butter
2 tsp soy sauce
3 Tbsp chicken bouillon granules
BATTER
3 Tbsp cornstarch
3 Tbsp flour
1/2 tsp baking powder
1 beaten egg
1 Tbsp water
Combine 1/2 tsp salt & sherry and chicken in a medium bowl. Marinate for 15-20 minutes.
Meanwhile, combine cornstarch & water in a 2 qt saucepan on medium heat until smoothe. Slowly whisk in chicken broth, butter, soy sauce and bouillon granules. Bring to a boil stirring constantly for 1 minute; reduce heat and keep warm.
In a cast iron skillet, heat oil to 375 degrees. Beat together mixture for batter and coat chicken. Carefully drop chicken in the hot oil and cook until golden brown, approx 5-7 minutes. Drain on paper towels.
Serve chicken on a bed of shredded lettuce, pour sauce over chicken, sprinkle with chopped toasted almonds and diced scallions. Enjoy!
1/2 tsp salt
1 Tbsp dry sherry
SAUCE
4 Tbsp corn starch
3 Tbsp water
3 c chicken broth/stock
3 Tbsp butter
2 tsp soy sauce
3 Tbsp chicken bouillon granules
BATTER
3 Tbsp cornstarch
3 Tbsp flour
1/2 tsp baking powder
1 beaten egg
1 Tbsp water
Combine 1/2 tsp salt & sherry and chicken in a medium bowl. Marinate for 15-20 minutes.
Meanwhile, combine cornstarch & water in a 2 qt saucepan on medium heat until smoothe. Slowly whisk in chicken broth, butter, soy sauce and bouillon granules. Bring to a boil stirring constantly for 1 minute; reduce heat and keep warm.
In a cast iron skillet, heat oil to 375 degrees. Beat together mixture for batter and coat chicken. Carefully drop chicken in the hot oil and cook until golden brown, approx 5-7 minutes. Drain on paper towels.
Serve chicken on a bed of shredded lettuce, pour sauce over chicken, sprinkle with chopped toasted almonds and diced scallions. Enjoy!