1 teaspoon hot chili pepper, finely chopped, or to taste
1 clove garlic, minced
2 teaspoons minced fresh ginger
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon cornstarch
Cut boneless thighs into strips (about 1/4" x 2"). In a
wok or large skillet over high heat, heat 2 tablespoons
oil. Add chicken and stir-fry for 2 to 3 minutes. Remove
chicken and reserve. Add remaining 2 tablespoons oil to
wok and add carrots, cashews, chili pepper, garlic and
ginger. Stir-fry 3 minutes until carrots just begin to
soften. Return chicken to wok. In a small bowl blend
together soy sauce, sherry and cornstarch. Add to wok and
cook, stirring constantly, until sauce boils and thickens.
Serve over hot cooked rice.
THIGH CHILIServes 4
This is a healthy, low-cholesterol chili.
4 roaster boneless thigh cutlets
2 tablespoons vegetable oil
1/2 cup chopped onion
1 large garlic clove, minced
1 green pepper, seeded and chopped
1 can (16-ounces) tomatoes, chopped, with liquid
1 can (16-ounces) kidney beans, drained
1 tablespoon chili powder
salt and ground pepper to taste
Tabasco, to taste
Cut chicken into bite size pieces. In a Dutch oven over
medium-high heat, heat oil. Add chicken, onion, garlic and