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Easy & Delicious Chinese Chicken and Vegetables

Easy & Delicious Chinese Chicken and Vegetables

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This is one of those fabulously easy recipes that will leave everyone raving. The chicken is velvety soft and flavorful, and the vegetables are cooked through but not soggy.


You can easily prepare it in the morning and just stick it in the oven 30 minutes before dinner. No babysitting or stove time required.

Is it authentic Chinese? Nope. It’s American-style Chinese. But it’s also a whole lot less labor-intensive!


Simply, slice the veggies.


Coat the chicken with flour.


Spread the veggies over the chicken.


Mix the sauce in a small bowl and pour it over the chicken and veggies.


Cover and bake for 20 minutes. Uncover and bake 10 more minutes.


Mix and serve over rice or quinoa, or your preferred grain. You can also mix it with spaghetti like a lo mein.


Ingredients:

  • 1.5 lb. thin chicken cutlets
  • ½ cup flour
  • 1 red pepper
  • 1 green pepper
  • 1 purple onion
  • 10 mushrooms
  • 6 tbsp. oil
  • 6 tbsp. soy sauce
  • 4–6 tbsp. brown sugar
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 4 tbsp. water
  • 2 cloves garlic

Directions:

  1. Cut the chicken into strips. Dip each strip in flour and place on a cookie sheet.
  2. Cut the peppers into strips, the purple onion into thin half or quarter rounds, and the mushrooms into slices. Spread the vegetables over the chicken.
  3. In a small bowl, mix the oil, soy sauce, brown sugar, water and crushed garlic, and pour over the chicken and vegetables. Do not mix.
  4. Cover the pan with foil and bake at 350° F for 20 minutes. Uncover and bake for another 10 minutes. (Note: If you use thicker pieces of chicken, you will need more baking time.)
  5. Mix and serve. Goes well over rice or quinoa, or mixed with spaghetti.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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chanel Brooklyn June 10, 2015

definitely gonna try this.
the kabobs were a hit btw! Reply

Rishe brooklyn June 10, 2015

love it! thank you for very clear understandable instructions

what i like about Miriam's writing is that i understand every single word she writes

no mysteries

You don't have to be a chef with a degree in English to cook delicious yet eminently doable - in short, Miriam, thank you. Reply

Anonymous Plainview NY June 10, 2015

I tried this recipe for my family this evening. Everyone loved it. It's easy and will become one of my go to recipes. Thanks.
Sandra
Plainview NY Reply

Rochel Teldon San Antonio June 7, 2015

Love this!!! Easy and delish. A practical jewish mom win. Reply

Lilly Seaford June 4, 2015

This looks absolutely delicious! And pretty easy! I like how it can be prepared ahead of time- as it seems that the hours before dinner can be the most hectic! I recently subscribed to this online newsletter, and i especially look forward to your recipes!! Reply

Anonymous Freehold June 4, 2015

this sounds delicious, also quick and easy. I just do not have all the ingredients in the house for tonight. But will shop and try it soon. :) Reply

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