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Sauce:
4 Tbsp Cornstarch
3 Tbsp Water
3 cups Chicken Broth
3 tsp Chicken Bouillon Granules
2 tsp Soy Sauce
3 Tbsp Butter
1 1/2 cups Mushrooms, chopped
2 Chicken Breasts, boned and skinned
Fry Batter:
3 Tbsp Flour
3 Tbsp Cornstarch
1/2 tsp Baking Powder
1 Egg, Beaten
1 Tbsp Water
Vegetable Oil
Lettuce, shredded
Almonds, sliced
Green Onion, chopped
In a small saucepan, combine 4 Tbsp cornstarch and 3 Tbsp water until smooth.
Stir in the chicken broth, chicken bouillon granules, soy sauce, butter, and mushrooms.
Bring this mixture to a boil for 1 minute while stirring constantly.
Reduce heat to low to keep sauce warmed.
In a large mixing bowl, beat together flour, cornstarch, baking powder, egg and 1 Tbsp water until it becomes a smooth batter.
Cut boneless chicken breasts in half and coat each of these pieces with the batter.
Pour vegetable oil into a large skillet (or wok) until it is 1/2 inch deep. Heat the oil to 375°F.
Cook coated chicken pieces in oil and fry until light golden brown (approximately 5-7 minutes).
Drain chicken on paper towels.
Cut chicken diagonally into strips and lay them on a bed of shredded lettuce. Spoon sauce over chicken.
Top with a sprinkle of sliced almonds and/or chopped green onion. Serve immediately.
This recipe makes about 4 servings.
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SOURCE: USDA Database and Newsgroup
UPDATED ON: 10/18/2005
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