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Wor Su Gai (Almond Boneless Chicken)

recipe included!

Nutrition Facts

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Sauce:
4 Tbsp Cornstarch
3 Tbsp Water
3 cups Chicken Broth
3 tsp Chicken Bouillon Granules
2 tsp Soy Sauce
3 Tbsp Butter
1 1/2  cups Mushrooms, chopped

2  Chicken Breasts, boned and skinned

Fry Batter:
3 Tbsp Flour
3 Tbsp Cornstarch
1/2 tsp Baking Powder
1 Egg, Beaten
1 Tbsp Water
Vegetable Oil

Lettuce, shredded
Almonds, sliced
Green Onion, chopped

In a small saucepan, combine 4 Tbsp cornstarch and 3 Tbsp water until smooth.

Stir in the chicken broth, chicken bouillon granules, soy sauce, butter, and mushrooms.

Bring this mixture to a boil for 1 minute while stirring constantly.

Reduce heat to low to keep sauce warmed.

In a large mixing bowl, beat together flour, cornstarch, baking powder, egg and 1 Tbsp water until it becomes a smooth batter.

Cut boneless chicken breasts in half and coat each of these pieces with the batter.

Pour vegetable oil into a large skillet (or wok) until it is 1/2 inch deep. Heat the oil to 375°F.

Cook coated chicken pieces in oil and fry until light golden brown (approximately 5-7 minutes).

Drain chicken on paper towels.

Cut chicken diagonally into strips and lay them on a bed of shredded lettuce. Spoon sauce over chicken.

Top with a sprinkle of sliced almonds and/or chopped green onion. Serve immediately.

This recipe makes about 4 servings.

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Do not send us product complaints or questions about availability. You will need to send your comments directly to the makers of this product.

Dietfacts.com has obtained information directly from product labels, nutritional guides provided by the companies of the respective products, USDA data, or sources otherwise noted.

While we make every effort to ensure that this information is up-to-date and correct, we cannot guarantee accuracy. You are advised to read and verify the food label of any product prior to purchase. If you believe the nutritional information for this product is incorrect, please email us at kelly@dietfacts.com

For help in understanding and using the Nutrition Facts panel on food labels, visit the U.S. Food and Drug Administration web site.

SOURCE: USDA Database and Newsgroup
UPDATED ON: 10/18/2005

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