Chicken Breast & Mushroom Crab Sauce

Chicken Breast & Mushroom Crab Sauce
Fried chicken and crab sauce? Really? Yes!! And Chicken breast and mushroom crab sauce is delicious too. TheChicken Breast & Mushroom Crab Sauce chicken breast is golden brown, tender, and juicy. And the warmth of the crab sauce adds just enough kick!
Fried Chicken Ingredients:
4 boneless chicken breast halves

1 tbsp. cornstarch or flour

1 tsp. salt

1 tbsp. sugar

? tsp. dry mustard

¾ tsp. five spice powder (Instructions for making five spice powder is below recipe.)

Crab Sauce Ingredients:
1 tsp. grated ginger root

4 green onions, chopped

1 (4 ounce) can of sliced mushrooms

¼ tsp. salt

? tsp black pepper

1 tbsp. chicken broth

1 tbsp. cold water

1 tbsp. cornstarch

1 (7 ounce) can of crab meat (drain it, flake it, and make sure the cartilage has been removed)

Chicken Breast & Mushroom Crab Sauce Instructions:
Cut chicken breast into 1 ½ inch pieces. Combine 1 tbsp. cornstarch or flour, sugar, dry mustard, 1 tsp. salt, and the five spice powder. (Instructions for five spice powder is below the recipe.) Rub the mixture onto the chicken breasts until completely coated. Then cover the chicken breast and let them stand at room temperature for about 30 minutes.
Crab Sauce:

While the chicken breast is sitting, make the crab sauce. In a saucepan, heat 1 tbsp. oil, then cook the ginger root, chopped green onions, and mushrooms until tender.

Add the chicken broth, salt and pepper and stir. Bring to a boil making sure to stir occasionally. Stir in the crab meat. Stir the cold water into the 1 tbsp. of cornstarch, and then stir that into the crab sauce. Continue to cook, constantly stirring until the crab sauce has thickened and is bubbly. Remove from heat and keep warm while frying the chicken breast.
Fried Chicken Breast:

Heat some oil in a deep fryer to 365 degrees. Fry the chicken pieces, half of them at a time, until golden brown. At 365°, the chicken breast should be a nice golden brown in about 2 minutes. Remove the fried chicken breast from the fryer with a slotted spoon or wire strainer and place on a paper towel to allow the oil to drain.

Place the fried chicken breast on a serving plate and pour the crab sauce over the chicken breast. Serve it and enjoy it!!

Instructions for five spice powder:

In a bowl combine, 1 teaspoon ground cinnamon, 1 teaspoon crushed aniseed, ¼ teaspoon crushed fennel seed, ¼ teaspoon ground black pepper, and 1 teaspoon ground cloves. Mix thoroughly, and store in a covered container. Or to keep it fresh longer, place in a zip lock bag and squeeze the air out before sealing.

 

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