Half Baked Harvest recipe
Prep time: 15 minutes Cook Time: 20 minutes Total time: 35 minutes
Calories per serving 428
Ingredients
3/4lbs Chicken breast or pork tenderloin
1ea Egg, beaten
1/8C AP flour
1/2t Ground ginger
Pinch Salt
Pinch Black pepper
1/2C Broccoli florets
1ea Bell pepper, sliced
1ea Shallot,quartered
2T Extra virgin olive oil, or sesame oil
1/2C Sweet Thai chili sauce
1/6C Soy sauce
1/4C Apple juice
1/8C Rice vinegar
1/2T Ketchup
1/2T Creamy peanut butter
1/2ea Jalapeno sliced and seeded
1 clove Garlic, grated
Rice and cilantro for serving
Process
Preheat the oven to 475F
Line a baking sheet with parchment paper, or grease with oil
Add the chicken or pork, egg, and a pinch of pepper to a bowl
Toss to combine
Add the flour and ginger to another bowl
Dredge the chicken or pork in batches through the flour, tossing to coat
Place the chicken or pork on one side of the baking sheet
Drizzle with 2T of oil
Add the broccoli, peppers, and shallots to the other side of the baking sheet and drizzle with 2T of oil
Bake 15 minutes
Reduce the oven temperature to 400F
Meanwhile, combine the sweet Thai chili sauce, soy sauce, apple sauce, rice vinegar, ketchup, peanut butter, jalapeno, and garlic in a medium saucepan.
Set over medium-high heat and bring the sauce to a boil
Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3
Serve the chicken or pork and the remaining sauce over bowls of rice topped with cilantro
Serve the vegetables on the side
Remove from the heat
Pour half of the sauce over the chicken or pork tossing to combine
Toss the vegetables
Return everything to the oven for 3 minutes, until the sauce coats the chicken or pork
Watch closely because the sauce will burn easily
Serve the chicken or pork and the remaining sauce over bowls of rice topped with cilantro
Serve the vegetables on the side
