Serves 4

Cornstarch yields a more transparent sauce, and has roughly twice the thickening power of flour. The transparency

Makes it appropriate for oriental recipes like this one.

4 roaster boneless thigh cutlets

2 tablespoons peanut oil

1 1/2 cups sliced green pepper

2/3 cup sliced celery

1/2 cup sliced scallions, stems included

1 can (8-1/2-ounces) sliced water chestnuts, drained

6 ounces fresh or frozen (thawed) snow peas

1 can (8-3/4-ounces) pineapple chunks in syrup

1/2 cup chicken broth

1 tablespoon cornstarch

2 tablespoons sugar

1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground

2 tablespoons vinegar

2 tablespoons soy sauce

Cut thighs into bite size pieces. In a wok or large skillet, over medium-high heat, heat oil. Add thigh pieces and stir-fry 5 minutes. Add green pepper, celery, scallions and water chestnuts. Stir-fry 2 minutes. Add snow peas, pineapple and syrup and chicken broth. Reduce heat to medium and cook for 2 minutes, stirring often. In a small bowl, blend together cornstarch, sugar, ginger, vinegar and soy sauce. Add to wok and cook until sauce is slightly thickened, about 2 minutes. Serve over hot cooked rice.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


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