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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Finally made this dish and was not disappointed. I didn't have almonds on hand so I subbed pecans and crushed those to be medium fine instead...very good. Will probably use them again next time. I also used whole oat flour and cooked the chicken in olive oil. Very good along with seasoned brown and wild rice (as seen in picture). Ingredients:
1/3 cup tamari soy sauce or 1/3 cup soy sauce |
1 teaspoon ground ginger |
1 teaspoon garlic powder |
3 lbs boneless skinless chicken breasts |
1/2 cup whole wheat flour |
1/2 cup finely ground almonds |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons peanut oil |
Directions:
1. In large bowl, combine tamari sauce, ginger and garlic powder.
2. Cut chicken into bite size chunks and marinate in tamari mixture while preparing other ingredients.
3. In another bowl, combine flour, almonds, salt and pepper and mix well.
4. Heat oil in large skillet or wok on high heat.
5. When oil is hot, coat the chicken pieces with the flour mixture and add to pan/wok.
6. Reduce heat to medium.
7. Cover and cook until chicken is done, stirring often (about 20 minutes).
8. Serve over brown rice.
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