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Almond Boneless Chicken

Almond Boneless Chicken

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main



For the chicken:

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 tablespoon dry sherry
  • Oil, for frying

For the sauce:

  • 4 tablespoons cornstarch
  • 3 tablespoons water
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups chopped mushrooms
  • 3 tablespoons unsalted butter
  • 2 teaspoons low-sodium soy sauce
  • 3 tablespoons chicken bouillon granules

For the batter:

  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 1 tablespoon water

Finishing touches:

  • 1 cup shredded lettuce
  • 1/3 cup slivered almonds, toasted
  • 1 green onion, finely chopped


To prepare the chicken:

  1. In a large sealable bag, add sherry. Sprinkle the chicken with salt, and add to the sealable bag. Shake to coat, and place on a rimmed cookie sheet. Allow to marinate for 15 minutes.

To prepare the sauce:

  1. In a medium saucepan over medium heat, whisk the cornstarch and water until the mixture is smooth. Gradually add chicken broth, mushrooms, butter, soy sauce and bouillon.
  2. Bring the mixture to a boil. Lower temperature to low and allow to simmer, uncovered.

To prepare the batter:

  1. In a medium bowl, beat the cornstarch, flour, baking powder, egg and water.

To cook the chicken:

  1. Coat each piece of chicken with the batter.
  2. In a large skillet over high heat, add oil to a depth of 1/2-inch. Heat until the temperature reaches 375 degrees F.
  3. Fry the prepared chicken pieces until golden, turning halfway through, about 8 minutes. Remove and drain on a paper towel-lined rack.
  4. Once cooled slightly, cut chicken diagonally into strips.

To assemble the dish:

  1. Place slides of chicken onto a bed of shredded lettuce. Sprinkle chicken with toasted almonds and onion.
  2. Spoon sauce over chicken. Serve warm.