New Food Fight Episode Now Live! Watch now
Please enter the email you’re using for this account.
This yummy dish is so easy to prepare in advance! Just prep the chicken, vegetables, and sauce as directed and freeze. In the morning, prepare the raw rice and place along with the frozen chicken in an automatic oven set to 325 degrees Fahrenheit. Have it timed to be on for 90 minutes, then turn off 30 minutes before suppertime.
To my surprise, even my kids requested doubles of the rice. Its color and subtle umami flavor disguise the distinctive brown rice difference.
1 and 1/2 to 2 pounds thin chicken cutlets
1/2 cup Shibolim Whole Wheat Flour
1/2 teaspoon salt
1 8-ounce box white mushrooms, cleaned and sliced
1/2 green pepper, sliced
1 colored pepper, sliced
1 onion, sliced
1/4 cup oil
3–4 tablespoons brown sugar
2 tablespoons Glicks Teriyaki Sauce
1 tablespoon Gefen Toasted Sesame Oil
1 tablespoon rice vinegar
dash of ground ginger
1 and 1/2 cups brown rice
3 cups water
2 tablespoons oil
1/2 tablespoon Gefen Toasted Sesame Oil
1 tablespoon Glicks Soy Sauce
1/2 teaspoon salt
Preheat oven to 325 degrees Fahrenheit.
In a 9×13-inch baking pan, stir flour and salt. Add chicken cutlets, coating each piece with flour.
Arrange vegetables over coated chicken.
In a small bowl, mix sauce ingredients. Pour sauce over chicken and vegetables, stirring to coat vegetables.
Place all ingredients for rice in a 9×13-inch baking pan.
Cover both pans tightly and bake for 90 minutes. Let sit for 15 minutes, then fluff rice with a fork before serving.
Prep by Chumy Berger
Styling and photography by Esti Rosengarten
Chumy Berger, personal chef, can be reached at 848-210-7973.
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
How Would You
Rate this recipe?
Can it be done in a crockpot?
I think so!