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Sometimes I’m at a loss for words to adequately describe the taste and makeup of a dish. The word that comes to mind here is “wow”! It’s literally bursting with color and flavor in each bite. The chicken and veggies come out tender, yet crunchy. It’s easy to put together as well, and uses just one pan.
2 tablespoons Bartenura Olive Oil, divided
1 medium onion, thinly sliced
3 medium different-colored peppers, thinly sliced
3 baby corns, cut up
4 cloves garlic, finely chopped
1 pound (1/2 kilogram) chicken cutlets, cut into strips
salt, to taste
3 cubes Dorot Gardens Frozen Basil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 and 1/2 tablespoons brown sugar
a handful of broccoli florets
pepper, to taste
Spray a large frying pan with cooking spray and add one tablespoon olive oil. Heat pan. Add onion and peppers and sauté for six minutes, stirring occasionally. Add baby corn and continue sautéing one more minute. Add garlic and sauté an additional minute. Remove veggies to a small bowl.
Add remaining tablespoon olive oil to frying pan and spray again with cooking spray. Season chicken cutlets with salt and pepper and sauté for four minutes on each side.
Return veggies to pan. Add basil, vinegar, soy sauce, and brown sugar. Cook together over medium heat for five minutes, or until chicken is cooked through, stirring occasionally. If necessary, add a little water or chicken broth.
Add broccoli florets. Remove from heat and cover to let steam a few minutes. Taste and adjust seasoning if necessary. Serve over rice, bulgur, quinoa, or mashed potatoes.
Photography: Moishe Wulliger Styling: Renee Muller
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Came out great!