Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb 14-spice and herb blend 1/4 c Unsalted butter or
2 tb No-salt steak sauce -margarine, divided
3 tb Dry sherry 1/2 c Green onions, sliced (with
3 tb Sesame oil -tops)
2 Egg whites, lightly beaten 3 c Carrots, julienned
6 Boned and skinned chicken 1 tb Corn starch
-breasts, halved 1 c Milk
Vegetable oil for deep 3 tb Lemon juice
-frying 3 c Cooked rice

In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
sesame oil, and egg whites. Coat chicken in mixture, dipping twice.
Refrigerate chicken for 30 minutes. Heat several inches of oil to
365 F in a large saucepan or deep fryer. Fry coated chicken, in
batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2
tablespoons butter in medium saucepan over medium heat. Cook onion
until soft; add carrot and cook until tender-crisp, about 5 minutes;
set aside. Melt remaining 2 tablespoons butter in small saucepan over
medium heat; mix in corn starch; remove from heat. Gradually add
milk, stirring until smooth. Bring to a boil over high heat, stirring
constantly. Reduce heat and boil gently for 2 minutes. Remove from
heat and stir in lemon juice. Pour sauce over chicken and serve with
vegetables and rice.

Makes about 6 servings.

[Woman's Day MEALS IN MINUTES August 1985]

Posted by Fred Peters.

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