Chicken Recipes - SWEET AND SOUR THIGHS

Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Used with permission
Eggscape

SWEET AND SOUR THIGHS Serves 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
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.

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