Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 4

2 Whole skinless boneless
chicken breasts
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Rice wine
1/2 Teaspoon(s) Sugar
1 Teaspoon(s) Cornstarch
2 Tablespoon(s) Chicken stock
1 1/2" ginger root slice
1 Garlic cloves, minced
1 Egg
1 Cup(s) Almonds, ground
6 Cup(s) Peanut Oil
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3"
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch,
ginger, and garlic together. Place chicken in marinade, turning to
coat. Marinate at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg
slightly with 1/2 teaspoon water. One by one, dip chicken pieces in
egg and roll in almonds to coat. Let almond coated pieces set 15
minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep
until crisp, golden brown. Be sure to let oil come back up to 350
between batches. Drain on paper towels and serve at once. Serving
Ideas : Garnish with chopped green onion. Recipe by: Elizabeth Powell
Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega"
<> on Oct 17, 1997

Nutrition (calculated from recipe ingredients)
Calories: 3425
Calories From Fat: 3120
Total Fat: 353.7g
Cholesterol: 212.5mg
Sodium: 831.8mg
Potassium: 1253.5mg
Carbohydrates: 11.7g
Fiber: 3.8g
Sugar: 2.5g
Protein: 63g

Scale this recipe to Servings [?]