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All the flavor of a delicious stir fry without having to stand over the stove! Use the veggies listed in the recipe or replace with any of your favorites.
2 pounds boneless skinless chicken breasts
3 tablespoons cornstarch, divided
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 zucchini, sliced
1 red pepper, cubed
1 can Haddar Baby Corn
1 red onion, cut into large chunks
1/2 cup low sodium soy sauce, such as Glicks (use a wheat-free version for gluten-free)
1/3 cup Haddar Brown Sugar
2 tablespoons Gefen Toasted Sesame Oil
2 cubes Gefen Crushed Garlic
1 tablespoon rice vinegar
1 teaspoon ground ginger
Preheat the oven to 425 degrees Fahrenheit. Line a half-size sheet pan with Gefen Parchment Paper.
Cube the chicken and place in a bowl. Mix with two tablespoons of cornstarch until the chicken is coated. Place the chicken and veggies onto the sheet pan. Sprinkle with salt and pepper. Cook in the oven at 425 degrees Fahrenheit for 15 minutes.
Mix together the soy sauce and one tablespoon of cornstarch until the cornstarch is dissolved. Add the brown sugar, sesame oil, crushed garlic, rice vinegar, and ground ginger.
After the chicken and veggies have been cooking for 15 minutes, remove from the oven and pour the sauce all over the chicken and veggies. Mix well. Return to the oven for another 15 minutes.
Mix well before serving. Serve over rice or ramen noodles.
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