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After my third daughter was born, my friend Tova sent me this supper. It was such a hit that I’ve been making it for myself and others ever since!
3 chicken cutlets, cut into thin strips
1/2 cup Glicks Flour, for coating
1 small onion, cut into thin strips
1/2 can Haddar Baby Corn, sliced
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
1 small (4-ounce) can button mushrooms, drained
1 cup oil, such as Gefen Canola Oil
1 cup brown sugar
1/2 cup Glicks Soy Sauce
Preheat oven to 350 degrees Fahrenheit.
Place chicken nuggets in a ziptop bag. Add flour and shake until all pieces are coated. Discard remaining flour.
Place all vegetables in a 9×13-inch pan and layer coated chicken pieces on top.
Mix sauce ingredients together and pour over chicken and vegetables.
Cover and bake for 50 minutes. Remove from oven and mix. Cover again, return to oven, and continue baking for another 10 minutes.
Can be served by itself or over rice.
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How Would You
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1) How many people does this serve? And 2) what can you substitute for the 1 cup (?!) of oil in the sauce?
The recipe says it serves 4. I think you can water for the oil in the sauce recipe or 1/2 water and 1/2 oil.
When u say cutlets, do u mean the breast or the thigh?
Chicken breast