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Ginger Chicken with Broccoli


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
  • Cook Time
  • Prep Time
  • 4Servings


  • 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).

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