Breaded Almond Chicken
Better than the Chinese restaurant! You start with battered chicken in a skillet, followed by a flavorful, thick sauce with mushrooms and almonds to coat the chicken. Serve with rice we include. CONTAINS ALMONDS
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Add the flour bag to a bowl and add 1 cup of water (1/2 cup for smalls) and mix. Heat a large skillet over a medium heat and add 2 Tbsp of oil. Remove the chicken from their bag, coat in the batter, and add them to the hot skillet. Cook the chicken for 4-6 minutes on each side, until the chicken is 165 degrees using your meat thermometer. Add the contents of the mushroom bag, along with 2 cups water (1 cup for smalls) to the skillet. Add the almonds and cook for 10 minutes. Serve over rice. Rice Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.
Serve with egg rolls.