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
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.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission