chicken and vegetables with mustard sauce
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.
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
4 servings
Ingredients
- 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
How To Make chicken and vegetables with mustard sauce
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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