Serves 4

Stir frying isn’t more difficult than regular frying, but one big difference is that the pan is kept hotter than would be usual for American-style frying. To tell if it’s hot enough, place your frying pan$or wok if you have one$over high heat. The pan or wok is hot enough if a drop of water dropped onto it sizzles and then evaporates. Add the oil, and let the oil heat until it’s almost at the smoking point. When adding the ingredients, stir them constantly until done.

4 roaster boneless thigh cutlets

1 tablespoon cornstarch

1 egg white, slightly beaten

salt to taste

2 to 3 tablespoons peanut oil, as needed

1 or 2 cloves garlic, minced

1 red, sweet, bell pepper, cut into thin strips

1/2 cup thinly sliced scallions

1/4 pound (2 cups) snow peas, sliced diagonally

1/2 pound (4 cups) beansprouts, washed and drained

1/4 cup soy sauce

few drops Tabasco, to taste

Cut thighs into 1/4″ strips. In a shallow bowl, combine cornstarch, egg white and salt. Add chicken, turning to coat well. Cover and refrigerate one hour. In a wok or large skillet over high heat, heat 1 tablespoon oil. Add thighs and garlic and stir-fry for 3 minutes. Remove chicken and set aside. Add additional oil to wok, if necessary. Add pepper strips and stir-fry one minute. Remove and set aside. Add scallions and snow peas and stir-fry one minute. Add beansprouts and cook, tossing, 2 minutes. Return chicken and pepper to wok and toss. Add soy sauce and Tabasco. Heat thoroughly. Serve over hot cooked rice.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Slow Cooker Pork Chops


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