towel to keep it from drying out.
4 roaster boneless thigh cutlets
2 tablespoons peanut or vegetable oil
1/3 cup soy sauce, divided
3 tablespoons molasses
3 tablespoons rice wine or white distilled vinegar
2 teaspoons minced, fresh ginger or to taste
1 clove garlic, minced
1/4 teaspoon salt or to taste
1/4 teaspoon red pepper flakes or ground pepper
pinch ground cloves
1/8 teaspoon nutmeg
1 teaspoon cornstarch
1 cup carrots, cut in match stick strips
1 cup peeled cucumber, halved, seeded and cut into match-
stick strips
1/2 cup thinly sliced scallions
Cut thighs into 1/8-inch strips. In a wok or large skillet
over medium-high heat, heat oil. Add chicken and stir-fry
for 2 minutes Add 4 tablespoons soy sauce, molasses,
vinegar, seasonings, garlic and ginger; bring to a boil.
Cover, reduce heat to medium-low and steam chicken 5
minutes, stirring once, until tender. In a small bowl
dissolve cornstarch in remaining soy sauce and reserve. Add
carrots and steam, covered, 2 minutes. Stir in cucumber,
scallions and cornstarch mixture and stir until liquid
comes to a boil. Serve over hot fluffy rice.
ISLAND THIGHSServes 4
One of the best money-saving tips I know for buying food is
one you can use in this recipe. A Pennsylvania mushroom