To reduce the effects of the oven’s direct heat (and your pile of dirty dishes), use aluminum foil. Place the food on the dull side of a large piece of foil. Wrap the foil up and around the food to create a tent. This tent will aid in heat circulation. Exposing the shiny side of the foil will further reflect the heat, keeping your food nice and moist.
Duration: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
- 1 tablespoon mustard powder
- 1 teaspoon ground ginger
- 2 teaspoons garlic powder
- 4 boneless chicken cutlets, cut in ¼-inch strips
- 1 cup frozen broccoli florets, thawed and drained
- ¼ cup soy sauce
- 1 (14-ounce) box instant rice
1. Preheat oven to 375° F. Lay out 4 (18-inch) pieces of foil on your work surface.
2. In a large bowl, mix mustard, ginger, and garlic together; toss with chicken strips and broccoli.
3. Evenly distribute chicken and broccoli among the four pieces of foil. Pour 1 tablespoon soy sauce over each.
4. Fold the foil up to make a tent, leaving air space around the food. Crimp the edges well so the packet is well sealed. Bake for 15 minutes.
5. While chicken is baking, cook rice according to package instructions and set aside.
6. Spoon rice onto a serving platter. Open the foil packets and place chicken and broccoli over rice. Sprinkle with red pepper flakes, if desired.
Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010).
Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.