The Perdue Chicken Cookbook by Mitzi Perdue
page 83 of 381 (21%)
page 83 of 381 (21%)
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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. SZECHUAN STIR-FRY THIGHSServes 4 The woman in charge of supervising the entire Perdue recipe program, says that this is her personal favorite. 4 roaster boneless thigh cutlets 4 tablespoons peanut or vegetable oil 1 cup carrots, cut into matchstick strips 1/2 cup cashews |
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