Serves 4

This recipe originally called for much more ginger, but I like a milder flavor, so I reduced it. You may want to increase the amount suggested here if you like highly seasoned food. To store fresh ginger, keep it in the refrigerator in a plastic bag along with a dampened paper 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.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipes

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