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.
SWEET AND SOUR THIGHSServes 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