Ingredients for Sauce:
1/2 cup corn starch
2 tablespoons water
3/4 teaspoon fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
3/8 cup sugar (just under 1/2 cup)
1/4 cup soy sauce
1 cup chicken broth
2 tablespoons vinegar
2 tablespoons white wine or sherry
Ingredients for Batter:
1 1/2 pounds boneless chicken cut into chunks
1 egg beaten
1/2 cup corn starch
1 cp sliced onions
4 small dried hot pepper
For the sauce, place all ingredients in a jar and shake well to dissolve cornstarch.
For the batter, place an egg in a ziploc bag and shake to coat chicken evenly. Add cornstarch and mix until chicken is covered. Deep fry until chicken is crispy and then drain. Heat 1 tablespoon of oil in a frying pan and add onions, peppers and stir fry for 30 seconds. Add the sauce mixture. Cook until thick. Then add the chicken and cook long enough to heat through. Adjust the heat according to your taste – or omit all the peppers for a delicious dish without the heat. ENJOY!
Boneless Chicken breasts
1 Red pepper, diced
1 Yellow pepper, diced
1 Yellow onion, diced
2 cloves of garlic, diced
1 large can of Tomato Sauce
2 tablespoons olive oil
Dip chicken breasts into flour, coating it well. Then fry them up in olive oil. (I use a little bit of olive oil at a time and slowly add more if needed) Once cooked place the chicken on a plate and keep in on the side. Then saute onions and garlic in the same pan, cooking until golden. Add the peppers and cook until soft. Then add the tomato sauce, mix to combine with the onions, garlic and peppers. spice with salt, pepper, garlic & paprika. Add the chicken breasts to the pan and cook in the sauce for a few minutes. Serve over rice.
I spent Rosh Hashana with my sister Rivky in Florida and was amazed at how much food she was able to prepare within the few hours she had off of work. This is only one of the main dishes she prepared, and I liked it so much I was able to convince my mother to try it on Suchot instead of the recipe she has been making for the past 20 years! Everyone was a fan of the sweet new dish, and I have a feeling that the old recipe will be gathering dust while this one takes it’s place at future holiday meals!
1/2 cup of water
3 16 oz can of tomato sauce
2 tablespoons water
1 cup of raw rice
1 tsp. of salt
1 tsp. of pepper
1/2 cup of sugar
Sauce & Base for Stuffed Cabbage:
Dice the onion and saute it in a large pot over a low flame. Then divide into two, keeping one half in the pot and setting the other aside for later use. Add a few cabbage leaves to cover the bottom of the pot. Pour in a 1/2 cup of water and 1 16 oz can of tomato sauce. Cover the pot and allow to cook while you prepare the stuffed cabbage.
In a bowl combine 2 tablespoons of water, 1 cup of raw rice, 1 tsp of salt, 1 tsp of pepper, the remaining sauted onion that was set aside and the chopped meat. Mix all together. Then stuff the cabbage leaves. Once stuffed, layer them in the pot with the sauce. Combine two 16 oz cans of tomato sauce and 1/2 cup of sugar then pour in the pot on top of the stuffed cabbage. Cover and cook for 2 hours on a low flame. (add water if necessary)
When my sister Tova told me she was serving meatballs, chicken AND Sloppy Joe for dinner, I thought she was crazy. I mean, that’s sorta taking supermom to a new level don’t you think? But then I watched her throw together this recipe and I felt a sigh of a relief when I noticed how easy it was and realized I could do it to.
1 can of Hunts Sloppy Joe sauce
Brown the beef in a frying pan. Add the sauce to the beef. Combine and let it cook until bubbling. Serve with spaghetti or on a bun.
My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great for sneaking in whole grain pasta since the sauce is thick and flavorful and will cover up the flavor if your kids are not usually a fan of the healthier carb.