Happy Chinese New Year, the Year of the Rooster.
This is a great recipe to celebrate with or anytime.
1 lb. Boneless chicken breasts or thighs
1 - 1 1/2 c. flour
1 - 2 eggs
1/8 - 1/4 tsp. each: salt, pepper, fresh chopped ginger
1 - 2 tsp. corn starch
3/4 - 1 c. low sodium chicken broth or water
4 - 6 T. oil
1 - 2 cloves crushed & chopped garlic
1 c. snow pea pods biased cut
1/4 c. each: sliced almonds, green onions
1 can 6 oz. water chestnuts halved
1/8 c. sake (optional)
Rinse and cut ginger, pea pods and green onions, set aside.
Open can of water chestnuts, drain and cut in half.
Peel, rinse and chop garlic, set aside.
Cut each chicken breast or thighs into 8 pieces.
Crack eggs into a bowl, add 1/2 of the salt, pepper.
Combine rest of salt, pepper, flour into another bowl.
Dredge chicken pieces in egg, and coat both sides.
Dredge chicken in flour, cover both sides.
Heat skillet over medium high heat, lower heat to medium add 2 - 3 T. of the oil.
Add chicken and cook on 1 side for 5 - 9 min. or until brown on 1 side. Turn chicken and repeat cooking process or until done.
Remove chicken from pan and drain on a paper towel lined plate.
Add more oil if needed, toss pea pods, almonds, ginger, garlic, sake, water chestnuts and green onions in pan. Cook for 5 - 6 min.
In a measuring combine chicken broth and corn starch.
Return chicken to pan. Make a well in center of pan. Add chicken broth mixture and cook for 5 - 7 mins or until sauce is reduced.