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Sometimes I’m looking for what I call a side-dish-chicken dish to serve alongside a roast so that I have a non-red-meat alternative on the menu. I created this one for that purpose, but it actually became the main dish for a Friday night meal, it was that satisfying.
oil, for sautéing
2 large onions, diced
8 ounces (225 grams) mushrooms, sliced
4 dark meat chicken cutlets, cut into 1-inch (2-and-1/2-centimeter) pieces
4 tablespoons Glicks Flour
3 tablespoons Glicks Soy Sauce
2 teaspoons brown sugar, or more if you like sweet chicken
2 tablespoons white wine, such as Tuscanini White Cooking Wine (optional but recommended)
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
4 scallions, chopped into 2-inch (5-centimeter) pieces on a bias
approximately 1/2 cup sliced red cabbage
Heat oil for sautéing in a large frying pan. Add onions and sauté until golden brown, about 15–20 minutes. Add mushrooms and continue to sauté until soft, about 10 minutes.
Meanwhile, coat chicken in flour. Slowly add the chicken to the pan, allowing it to cook slightly so the pieces don’t stick to each other as you add in more pieces. Add soy sauce, brown sugar, and wine, and keep mixing gently until chicken is fully cooked. Season with salt and pepper.
Add the scallions and cabbage, and allow to cook for approximately two minutes so they retain their firm texture. Serve immediately.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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