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.


  • 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


  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.