chicken and vegetables with mustard sauce
(2 ratings)
Dry mustard is made from mustard seeds that are ground into a powder. It can be stored for about 6 months in a dry, dark place.
(2 ratings)
yield
4 servings
prep time
20 Min
cook time
10 Min
method
Stir-Fry
Ingredients For chicken and vegetables with mustard sauce
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1 lb Boneless skinless chicken breast
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1 Tbs Sugar
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2 tsp Cornstarch
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2 tsp. Dry mustard
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3 Tbsp. Low sodium soy sauce
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2 Tbsp. Water
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2 Tbsp. Rice vinegar
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2 Tbsp. Vegetable oil (divided)
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2 Cloves garlic (minced)
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1 sm. Red bell pepper (cut into short thin strips)
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1/2 C. Thinly sliced celery
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1 sm. Onion (cut into thin wedges)
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Chinese egg noodles
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Fresh chives and yellow bell pepper rose for garnish
How To Make chicken and vegetables with mustard sauce
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1Rinse chicken and pat dry with paper towels. Cut chicken into 1 inch pieces. Combine sugar, cornstarch, and mustard in a small bowl. Add soy sauce, water, and vinegar to cornstarch mixture; stir until smooth. Set aside. Heat the wok over medium heat until hot. Drizzle 1 tablespoon of oil into the wok and heat for 30 seconds. Add chicken and garlic; stir fry 5 to 6 minutes or until chicken is no longer pink in the center. Remove chicken to a large bowl. Drizzle remaining 1 tablespoon of oil into the wok. Add red pepper, celery, and onion; stir fry 3 minutes or until vegetables are crisp tender. Stir soy sauce mixture; add to the wok. Stir fry 30 seconds or until sauce boils and thickens. Return chicken and any accumulated juices to the wok; heat through. Serve with noodles Garnish is desired. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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