2 whole medium size chicken breasts or
1 lb.boneless chicken cut in 1 1/2 inch strips.

salt and pepper to taste
4 t. oil
4 t. corn starch
1 unbeaten egg white

3/4 c. pancake mix
1 egg
1/2 c. water

1 small can (14 1/2 oz.) chicken broth
3 T. corn starch
1/4 c. water

For Serving:
1 c. shredded lettuce
1/3 c. toasted slivered almonds
1 green onion (leaves only) chopped

Mix marinade ingredients and soak chicken strips 15-20 minutes at room temperature stirring occasionally. Mix the batter ingredients and dip each chicken piece into the batter. Put in a deep fryer at 375° or in a pan with one inch of very hot oil and cook until light or golden brown (approximately 3-5 minutes). Remove with tongs or a slotted spoon to paper towels to drain. To prepare the gravy, warm the broth until bubbling. Mix the cornstarch and water (this is called a slurry) and add. Cook over low heat until thickened (this takes just a few minutes). Cover serving plates with lettuce and place chicken pieces on top. Cover with a little gravy and top with some of the almonds and onion greens.
(Serves 2-4)

Recipe for almond boneless chicken is published in our April, 1993 Menu Minder.

You may like to try these other Chicken recipes below: