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Chicken and Vegetables with Mustard Sauce

Russ Myers


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 votes
4 servings
20 Min
10 Min


1 lb Boneless skinless chicken breast
1 Tbs Sugar
2 tsp Cornstarch
2 tsp. Dry mustard
3 Tbsp. Low sodium soy sauce
2 Tbsp. Water
2 Tbsp. Rice vinegar
2 Tbsp. Vegetable oil (divided)
2 Cloves garlic (minced)
1 sm. Red bell pepper (cut into short thin strips)
1/2 C. Thinly sliced celery
1 sm. Onion (cut into thin wedges)
Chinese egg noodles
Fresh chives and yellow bell pepper rose for garnish


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.

About Chicken and Vegetables with Mustard Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom