Tom and I really like almond boneless chicken once in a while, but we were finding that carry out versions have just too much breading. Over the years I've developed a version that we think is quite good. (Now I need to perfect egg rolls!)
4 boneless, skinless chicken breast halves sliced in half lengthwise
Your favorite tempura batter mix (I like the Golden Dipt brand)
vegetable oil for frying
Prepare batter according to package directions. Put enough oil in a frying pan to come up to about 3/4 inch and heat until almost smoking. Fry the breasts for about 3 minutes on each side.(Tempura batter doesn't get that dark....you just want the batter to be crispy).Place the chicken on a non-stick baking sheet and bake at 400F for 20 - 25 minutes.
For the sauce:
1 Tbl vegetable oil
2 cloves crushed garlic
2 packages, dry chicken gravy mix (I use whatever is cheapest)
3 cups water
4 Tbl soy sauce
4 oz. pea pods ( or sliced mushrooms or zucchini)
1 2.25 oz package sliced almonds
Saute the garlic in the oil for about 30 seconds, add the gravy mixes and water and whisk until incorporated. Add the soy sauce and bring up to a boil then add the pea pods and almonds and simmer for a few minutes.
About 4 cups shredded lettuce
4 servings rice
Shred about 4 cups of lettuce and place about 1/4 of it over hot cooked white rice. Place 2 pieces of chicken on top and as much of the sauce as you like. I like to garnish with sliced green onions(optional).