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Issue 554: Chicken Vegetable Medley

Brynie Greisman

Bursting with color and flavor in every bite

Wednesday, August 09, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller Photography by Moishe Wulliger

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. Chicken and veggies come out tender, yet crunchy. It’s easy to put together as well, and uses just one pan.

INGREDIENTS

Serves 4–5 

  • cooking spray
  • 2 Tbsp 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 lb (½ kg) chicken cutlets, cut into strips
  • salt and pepper, to taste
  • 3 cubes frozen basil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 1½ Tbsp brown sugar
  • a handful of broccoli florets


PREPARATION

Spray a large frying pan with cooking spray and add 1 Tbsp olive oil. Heat pan. Add onion and peppers and sauté for 6 minutes, stirring occasionally. Add baby corn and continue sautéing 1 more minute. Add garlic and sauté an additional minute. Remove veggies to a small bowl.

Add remaining Tbsp olive oil to frying pan and spray again with cooking spray. Season chicken cutlets with salt and pepper and sauté for 4 minutes on each side. Return veggies to pan.

Add basil, vinegar, soy sauce, and brown sugar. Cook together over medium heat for 5 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.

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