Ingredients

• 1/4 cup cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1-1/2 teaspoons sherry or chicken broth
• 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 vegetable oil
• Honey mustard, optional

Directions

• In a shallow bowl, combine the cornstarch, sugar, salt and sherry or broth until smooth. 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. If desired, serve with honey mustard for dipping. Yield: 4 servings.