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Some of the best recipes are born from a flop, a mishap, or a problem that you’re forced to solve. Enter: Making a stir-fry without stir-frying at all. Say what? One day when we were craving Chinese comfort food, my stovetop broke down (great timing, huh?)—so I improvised. I baked this baby in about forty minutes, and it turned out better than Chinese takeout! Ditch the idea of standing at a wok and frying your next Chinese meal. This one-pan wonder makes prep and cleanup a breeze.
2 and 1/2 pounds boneless, skinless chicken breast or thighs, cubed or cut in strips
2 tablespoons Gefen Cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground Gefen Black Pepper
6 cups assorted vegetables, such as broccoli, red bell pepper, mushrooms, and cauliflower
1 yellow onion, thinly sliced
1/2 cup unsalted chicken stock or water
1/3 cup Gefen Olive Oil
1/3 cup tamari
1 tablespoon plus 1 and 1/2 teaspoons Gefen Maple Syrup
4 garlic cloves, minced or 4 cubes Gefen Frozen Garlic
2-inch piece peeled fresh ginger, minced
2 teaspoons hot chile oil
Preheat the oven to 425 degrees Fahrenheit.
Coat the chicken with cornstarch, salt, and pepper (either shake it in a ziplock bag or toss it in a bowl). Set aside.
Spread the mixed vegetables and onion on a large sheet pan in a single layer. If they are piled too high, use two pans.
Toss the chicken stock, olive oil, tamari, maple syrup, garlic, ginger, and chile oil with the veggies (I like to do this with gloved hands to ensure even spreading).
Add the chicken to the pan, and gently toss it with the sauce, coating evenly.
Bake, uncovered, for 35 to 40 minutes or until the chicken is cooked through and the vegetables are tender and slightly browning on the edges. Check every now and again, and toss to ensure even cooking.
Recipe excerpted from Food You Want for the Life You Crave by Nealy Fischer, the Flexible Chef (De Capo Lifelong Books, 2019). Reproduced with permission.
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Frozen vegetables Would this work with frozen vegetables?
Definitely! Just make sure they are defrosted fully and drained before using.
Easy and delicious with hardly any cleanup!
Was Awesome!!!
Substituted soy sauce for tamari and sriracha for pepper oil!
What can I say- all the kids plus hubby gobbled it up!!!!!!!!!!!!!!!!
Thanks!!!!!!!!!!!!
Was Awesome!!!
Substituted soy sauce for tamari and sriracha for pepper oil!
What can I say- all the kids plus hubby gobbled it up!!!!!!!!!!!!!!!!
what can i substitute for Tamari?
Hi, you can substitute soy sauce or miso paste.
So so good!!!! I made this for dinner tonight. It’s so good & easy! Once everything is chopped & the sauce is distributed, it’s hands off – LOVE it! I added some more spice & substituted honey for the maple syrup, but I’ll try maple next time. Thanks so much for this delicious easy recipe!