Serves 4

Fresh garlic is definitely better than powdered garlic. If you haven’t been using it, give fresh garlic a try. Look for garlic cloves with plump, firm heads that have a fresh appearance. The paper-like casing should be dry and should completely cover the individual garlic cloves, and there should be no trace of sprouting. Store garlic in a cool, dry place, but don’t refrigerate it. I asked a garlic grower why not, and he told me that cool temperatures can increase the garlic’s tendency to sprout.

4 roaster boneless thigh cutlets

2 tablespoons cornstarch

Ground pepper to taste

1 cup low-sodium chicken broth at room temperature

1 tablespoon reduced-sodium soy sauce

2 tablespoons vegetable oil

2 tablespoons sliced scallions

1 clove garlic, minced

1 cup diagonally sliced carrots (about 2 medium)

1 cup snow peas

1 cup well-drained bean sprouts

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

hot cooked rice (cooked without salt)

Trim visible fat from thighs; cut chicken in thin strips. In small bowl, stir together cornstarch and pepper. Gradually stir in broth and soy sauce until smooth; set aside. In wok or large skillet over medium-high heat, heat oil. Add green onions and garlic; stir-fry 30 seconds. Add chicken and carrots; stir-fry 3 to 5 minutes or until chicken turns white and carrots are tender crisp. Add snow peas, bean sprouts and water chestnuts. Stir-fry to heat through. Re-stir cornstarch mixture; add to wok. Over medium heat, bring to a boil; boil l minute, stirring constantly. Serve over rice.

Nutritional Figures Per Serving

Calories 304. Protein 28 grams. Carbohydrate 17 grams. Fat 13 grams. Cholesterol 73 mg. Sodium 268 mg.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


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