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Chicken Almond
An elegant entrée for a dinner party.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes

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Nutritional Information
 
Chicken Almond

  • 2 eggs, lightly beaten
  • 1/4 cup (50 mL) cold water
  • 1/2 cup (125 mL) flour plus 1/4 cup (50 mL) for dredging
  • 1 tsp. (5 mL) salt
  • 1 cup (250 mL) whole blanched almonds, toasted and chopped fine
  • 1 1/2 lb. (681 g) skinless, boneless chicken breast, cut into 2" strips
  • 2 Tbsp. (30 mL) VH® Soya Sauce
  • 1 tsp. (5 mL) ground ginger
  • 2 cups (500 mL) vegetable oil
  • 1 jar (227 mL) VH® Cherry Dipping Sauce, warmed

 

Per Serving: 338g (Serves: 4)


Amount % Daily Value
Calories 760
Total Fat (g) 36 55%
Saturated Fat (g) 4 20%
+ Trans Fat (g) 0
Cholesterol (mg) 250 83%
Sodium (mg) 1380 58%
Carbohydrates (g) 39 13%
Fibre (g) 4 16%
Sugars (g) 18
Protein (g) 68


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Combine first 5 ingredients, stir well to form a batter.

  2. Marinade chicken in VH® Soya Sauce and ginger for 30 min.

  3. In a skillet or wok, heat oil to 375°F (190°C),

  4. Dredge chicken with flour, then dip in batter and deep-fry until golden brown. Drain on absorbent paper.

  5. Serve on bed of lettuce with sliced lemon and drizzle with plenty of VH® Cherry Sauce.