Recipe by Brynie Greisman

Chicken Strips in Pepper Sauce

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 30 Minutes
Diets

No Diets specified

This received rave reviews from all those who tasted it. Easy ingredients you have on hand, everything in one pot, and irresistible flavor. Serve over rice or mashed potatoes so you can really enjoy the sauce!

Ingredients

Chicken Strips

  • 3/4 pound (380 grams) semi-frozen chicken cutlets, cut into strips

  • 1 cup Mishpacha Flour

  • oil, for sautéing

Marinade

  • 1 teaspoon paprika

  • 1/4 teaspoon smoked paprika

  • 1/2 teaspoon baking soda

Pepper Sauce

  • 1 very large onion, quartered and sliced

  • 1 each orange, yellow, and red peppers, quartered and sliced

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 2 cups water

  • 1 tablespoon Tuscanini Tomato Paste

  • 1 tablespoon sweet chili sauce

  • 1 teaspoon paprika, preferably in oil

  • 1 teaspoon light brown sugar

  • salt, to taste

  • 2 pinches black pepper

Directions

Chicken Strips in Pepper Sauce

1.

In a small bowl, combine the marinade ingredients and mix together well. Add chicken strips and marinate on the counter for 1/2 hour.

2.

Place flour in a large flat plate. Turn marinated chicken strips onto the plate. Heat a little oil in a six-quart pot. Sauté in two batches for three minutes on each side. Place cutlets on a paper-towel-lined plate and cover.

3.

Rinse pot lightly and wipe out. Heat a little oil and sauté onion over medium-high heat for five minutes, stirring occasionally. Add peppers and continue sautéing for five to six minutes. Add garlic and sauté two more minutes. Add the water, tomato paste, chili sauce, paprika, sugar, salt, and pepper. Bring to a boil and cook for 20 minutes over low-medium heat.

4.

Add the chicken strips to the sauce and cook for five minutes, stirring occasionally. Remove from heat.

Credits

Food and Prop Styling by Chana Rivky Klein
Photography by Hudy Greenberger

Chicken Strips in Pepper Sauce

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Shavy Hershkowitz
Shavy Hershkowitz
1 year ago

Delicious!

Avigael Levi
Admin
Reply to  Shavy Hershkowitz
1 year ago

Yes, yes and yes!

tzippy mehdi
tzippy mehdi
1 year ago

For this chicken (and all breaded chicken breast recipes ) what is the best way to keep it fresh and the texture good?
If I make the chicken and sauce separately Thursday night/ Friday morning, when should I add them together?

-Also, what is the best method for keeping chicken breast warm, but not dried out?

Sari Klein
Sari Klein
2 years ago

Was looking for a recipe that can be made or just prepped and frozen – would you reccomend this? Which steps can I do in advance?

Raquel
Raquel
Reply to  Sari Klein
2 years ago

You can definitely cook the chicken and pepper sauce in advance and freeze it.