- Jewish Learning
My friend R. came to my house after eleven one night to borrow something. I had just made this dish and offered her a piece. She ended up taking samples for all her kids! They loved it. It’s juicy, pungent, and full of flavor. Easy to make and a pleasure to serve.
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
handful of broccoli florets, green beans, or snap peas (optional)
sliced scallions, for garnish
1/2 cup or more nuts of your choice (I recommend toasted cashews or walnuts)
Preheat oven to 350 degrees Fahrenheit. Combine flour and black pepper in a large plastic bag. Add chicken cutlets in batches. Shake to coat.
Heat oil in a frying pan over medium-high heat. Sauté chicken pieces for about two minutes on each side, until golden. Place in a 9-x-13 inch baking pan lined with Gefen Parchment Paper.
Combine soy and chili sauces in a medium-sized bowl. Place brown sugar in a half cup (or larger) measuring cup. Pour vinegar over sugar and mix together well until sugar is dissolved. Add to bowl. Add garlic, ginger, and crushed red pepper. Whisk together until smooth. Taste and adjust seasoning if necessary.
Spoon sauce over chicken pieces in pan, coating them all. Cover and bake for 15 minutes. Uncover. Add vegetables of your choice, if desired, and continue baking for an additional ten minutes. Sauce will thicken during the cooking.
Garnish with scallions and nuts and serve over rice, bulgur, or quinoa.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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