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I love when an appetizer has a form on the plate since it looks so neat that way, but I really don’t love storing those kinds of appetizers in the freezer because they take up so much space! Here’s the best of both worlds: freeze it (yes, it freezes well) as a sauce, but spoon it over a flatbread for plating. If you just said “genius” in your head, I wouldn’t disagree! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 tablespoons Gefen Canola Oil
1 extra-large or 2 medium onions, chopped
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon pepper
2 dark meat chicken cutlets (approximately 1/2 pound total), cut into tiny pieces, about the size of a dime
1 (8-ounce) container button mushrooms, sliced
1 yellow pepper, sliced
1/2 cup spicy teriyaki sauce (see note)
1–2 tablespoons sesame seeds, toasted, for serving
Absolutely Gluten Free Flatbreads or other flatbreads, for serving
Heat oil in a frying pan over medium heat.
Sauté onion and garlic in seasonings until onion is golden, approximately 20 minutes.
Add chicken and mushrooms, and sauté another 15 to 20 minutes.
Add teriyaki sauce. Allow to simmer for about 10 minutes over medium-low heat.
Add yellow pepper, and simmer another three minutes.
Remove from heat. Serve over flatbread, with a sprinkle of toasted sesame seeds.
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