Created from Dealgnaid's memory of a dish from a downriver Detroit Chinese restaurant..

• Rice
• Breaded Chicken:
  • Almonds
  • Panko breadcrumbs
  • Butter or Egg
• Broccoli
• Water chestnuts
• Tiny corns
• Garlic
• Sauce:
  • Corn starch
  • Chicken broth or bouillon
  • Soy sauce
  • Worsterchershire sauce
  • Butter

• Make rice
• Start roasting garlic??? (When have I ever put in roast garlic?)
• Prep veggies (Chop broccoli, corns, waterchest nuts if desired but they're good whole too)
• Do chicken:
  • Chop almonds fine. Better to food process -- Large almond chunks don't cooperate as breading.
  • Mix almonds with panko, add spices
  • Melt butter; Roll chicken in butter --> panko (Use a high walled baking pan; Found panko burns on cookie sheet @ 425F )
  • Bake at 400-425F for 20 minutes. (Chicken mini strips 2" long, 1/2" wide, 1/4" thick. Endpoint is low moisture (quite well done.))
• Do veggies:
  • Steam broccoli first, then remove? (I've been lazy, throwing broccoli in with a bit of moisture in pan and putting a lid over it does the job without getting steamer basket set up.)
  • Pan fry waterchestnuts and garlic. Add tiny corns in a bit later, and add broccoli back in a bit later. Don't forget to make it taste!
  • Set veggies aside to make room for sauce
• Do sauce
  • Don't turn on burner until everything is in pan; It's a lot easier if the corn starch isn't thickening while hunting down all the ingredients to add.
  • Mix ~1-2 Tablespoons corn starch and ~0.75 - 1.5 Tablespoons water together in a cup, smooth in pan
  • Add ~0.5 - 1 cup of chicken stock. (I typically just add some bouillon and water.)
  • Add ~2 Tablespoons butter
  • Add Worsterchershire sauce, soy sauce, 2 drops of lemon, salt, pepper, whatever else smells good.
  • Bring to light boil to activate the corn starch thickening action. If it doesn't thicken, add a little bit more cornstarch / water solution at a time.