Teaching in the mornings allows me to have the afternoons to experiment with many recipes. This chicken is just as good cold, as a late night snack, as it is served hot for dinner. Unfortunately, there are seldom any leftovers.
—WENDY THURSTON BOW ISLAND, AB
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1/4 cup cornstarch
1 teaspoon sugar
1/2 teaspoon salt
4 1/2 teaspoons water
2 egg whites, lightly beaten
1 1/2 cups ground almonds
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons canola oil
Honey mustard, optional
1. In a shallow bowl, combine the cornstarch, sugar, salt and water; gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds.
2. In a large skillet or wok, stir-fry chicken strips in oil 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired.