almond chicken

here is a wonderful recipe for almond chicken, very similar to a dish served in many chinese restaurants. my version does not have deep fried chicken and uses only white chicken breast slices, with a light panko bread topping.

the dark brown almond sauce is one of the keys to this recipe, along with serving the chicken over a small bed of rice with freshly chopped romaine lettuce. i also serve a few crispy rice noodles as topping to the meal.

almond brown sauce
1 1/2 cups of chicken stock, 4 tbsp rice wine or dry sherry, 3 tbsp cornstarch, and 1 tbsp light sodium soy sauce. Boil these ingredients.

To assemble the dish: plate up a small scoop of white or brown rice, top with shredded lettuce and chopped green onions, place a couple of chicken pieces on top, and drizzle with brown sauce. garnish with green onions and almonds to taste. crispy rice noodles can also be used as a topping as desired.