Almond chicken – vh recipes recipe

Chicken second courses

2 eggs, lightly beaten ¼ cup (50 mL) cold water ½ cup (125 mL) all-purpose flour plus ¼ cup (50 mL) for dredging 1 tsp (5 mL) salt 1 cup (250 mL) whole blanched almonds, toasted and chopped fine 1½ lb (750 g) boneless skinless chicken breasts, cut into 2" strips 2 tbsp(30 mL)VH® Soya Sauce 1 tsp(5 mL)fresh ground ginger 2 cups(500 mL)vegetable oil 1 jar(227 mL)VH® Cherry Dipping Sauce, warmed