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Almond Chicken with Lemon Sauce

Source: Burt Wolf's Table
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.
2 boneless, skinless chicken breasts, halved
1/2 cup cornstarch
2 eggs beaten
1 cup sliced almonds
1/2 cup fresh lemon juice
1 tablespoon rice vinegar
1 1/2 tablespoons sugar
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoons vegetable oil
Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.

In a nonreactive sauce pan over medium-high heat, combine the lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.

In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and saute for 5 minutes on each side, or until cooked through.

Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.

NOTES: A nonreactive sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick Main Dish: Chicken
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 459
Fat. Total: 23g
Fiber: 3g
Carbohydrates, Total: 28g
Sodium: 113mg
% Cal. from Fat: 45%
Cholesterol: 175mg
Protein: 35g
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: Sylvia, CA Reviewed: 03/20/2007
Without the sauce, this chicken is terribly bland. To top things off, if you keep using the sauce, it becomes overwhelming. I seriously doubt I would make this again. If I ever do, I would modifly the recipe by adding spices to the chicken before coating.
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