- Cut skinless, boneless chicken breast piece, cut into 1/2-inch strips.
- In a shallow bowl, combine the cornstarch, sugar, salt and broth until smooth.
- Gradually stir in egg whites. give slight stir. Place almonds in another shallow bowl.
- Dip chicken in egg white mixture, then coat with almonds.
- In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink.
- Drain on paper towels. Serve hot with honey mustard sauce for dipping if desired.