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Oriental Chicken with Peaches for Sukkot
 
10/1/2001
 
Issue:
2.10

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

It is the time for fresh fruit and fast cooking. A new year of abundance has begun.
Roadside stands are full of juicy delights and everyone wants to be enjoying the bounteous harvest. For a week, each dinner is a starlit festival.
Thanks to quick-cooking boneless chicken breasts, this meal can be done in 30 minutes. leaving plenty of time to enjoy a lovely warm evening and relax in the Sukkah under a peaceful sky.
Ingredients
6 boneless, skinless, Chicken Breast halves
1/2 cup Flour 1 bunch Cilantro, chopped
1 large Onion, halved and thinly sliced
2 tablespoons freshly grated Ginger Root
6 fresh, ripe Peaches, peeled and sliced
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1 teaspoon Chinese 5 Spice Powder
2 tablespoons Honey
3 tablespoons Vegetable Oil
Method
In a large saucepan, saute the Onion and Ginger Root in 1 tablespoon of the Vegetable Oil until translucent.
Whilst the onion is cooking, dredge the Chicken Breasts in the Flour, then brown them in a skillet which contains the remaining 2 tablespoons of Vegetable Oil. It will take about 5 minutes a side to cook them thoroughly.
Add the remaining ingredients to the saucepan which contains the Onions, bring to a boil over medium heat and cook for 2 minutes, stirring to make sure it doesn't stick.
Pour the contents of the saucepan over the Chicken Breasts in the skillet and let cook for one minute.
Serve over Rice or Noodles.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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