Almond Chicken

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  • 1 egg white
  • 3 tablespoons arrowroot powder
  • 2 1/4 teaspoons mirin rice wine
  • 2 1/4 teaspoons honey
  • Salt, to taste
  • 1 pound boneless, skinless chicken breast, trimmed and pounded 1-inch thick
  • Oil, for the pan
  • 6 tablespoons sliced almonds


In a small bowl, combine egg white, arrowroot, mirin, honey and salt. Coat chicken with the sauce. Cover and marinate in the refrigerator for 1 to 2 hours (optional).

Preheat oven to 350° F. Lightly oil a rimmed baking sheet or baking dish.

Remove chicken from the sauce and coat with sliced almonds, pressing gently so they stick. Place chicken on the prepared baking sheet.

Bake for 8 to 10 minutes, and then flip the pieces over. Continue baking until chicken is cooked through, an additional 5 to 10 minutes (the internal temperature should read 165° F on an instant-read thermometer).

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