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Add a photoServings: 4
Ingredients
- 1 x Egg
- 1/4 c. Cornstarch
- 2 Tbsp. Soy sauce
- 1 lrg Garlic clove chopped
- 2 whl Boneless skinless chicken breasts cut 1" by 3" strips
- 2 1/2 c. Finely minced almonds or possibly walnuts lightly toasted
- 2 Tbsp. Chopped dry or possibly fresh parsley
- 4 x Fresh California plums halved and pitted Fresh tarragon optional Blanched Chinese pea pods optional Shredded iceberg lettuce optional
- 1 x Savory Plum Sauce see * Note
Directions
- Combine the first 4 ingredients in plastic bag. Add in chicken pcs and marinate 15 min; drain. Place almonds and parsley in plastic bag. Place chicken pcs, a few at a time, in almond mix. Shake to thoroughly coat. Place chicken, plum halves, and tarragon into barbecue basket or possibly thread onto skewers. Grill over medium indirect heat 8 min or possibly till browned and cooked through. Watch carefully to avoid burning. If you like, serve on lettuce and pea pod-lined platter. Spoon the plum sauce over the chicken.
- This recipe serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 112 | 46% |
| Total Fat 13.3g | 17% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 60mg | 20% |
| Sodium 482mg | 20% |
| Potassium 356mg | 10% |
| Total Carbs 20.23g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.3g | 5% |
| Protein 12.71g | 20% |
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