Ingredients
1/4 cup cornstarch1 teaspoon sugar1/2 teaspoon salt4-1/2 teaspoons sherry or chicken broth2 egg whites, lightly beaten1-1/2 cups ground almonds1 pound boneless skinless chicken breasts, cut into 1/2-inch strips2 tablespoons canola oilHoney mustard, optional
Preparation
In a shallow bowl, combine the cornstarch, sugar, salt and sherry; gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds.
In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired.
