Mustard Chicken Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Sugar,
1 tbsp: Flour, all-purpose
1 tsp: Ginger, ground
1/2 tsp: Salt,
1/2 cup: Water,
2 tbsp: Dijon-style mustard,
2 tbsp: Soy sauce, reduce-sodium
1 tbsp: Rice-wine vinegar,
1: Garlic clove, finely chopped
3/4 lbs: Chicken breast halves,
2 tbsp: Vegetable oil,
5: Green onions,
1/4 lbs: Snow peas, fresh,stringed
1: Pepper, red/yellow,medium
Directions:
1. Combine sugar, flour, ginger, salt, water, mustard, soy sauce,
vinegar and garlic in small bowl. Add chicken. Refrigerate for 30
minutes. 2. Heat 1 tablespoon of oil in a large skillet or wok over
medium-high heat. With a slotted spoon, remove chicken from marinade
to skillet; reserve marinade. Stir-fry chicken for 3 minutes or just
until chicken is cooked through. Remove chicken to plate to keep
warm. Wipe out skillet with paper toweling. 3. Heat remaining 1
tablespoon of oil in same skillet over medium heat. Add green onion;
stir-fry for 1 minute. Add snow peas and red pepper; stir-fry for 3
minutes. Pour reserved marinade into skillet. Bring to boiling. Add
chicken to skillet; cook, stirring, for 2 minutes or until the sauce
is bubbly and thickened.
Source from luhu.jp
vinegar and garlic in small bowl. Add chicken. Refrigerate for 30
minutes. 2. Heat 1 tablespoon of oil in a large skillet or wok over
medium-high heat. With a slotted spoon, remove chicken from marinade
to skillet; reserve marinade. Stir-fry chicken for 3 minutes or just
until chicken is cooked through. Remove chicken to plate to keep
warm. Wipe out skillet with paper toweling. 3. Heat remaining 1
tablespoon of oil in same skillet over medium heat. Add green onion;
stir-fry for 1 minute. Add snow peas and red pepper; stir-fry for 3
minutes. Pour reserved marinade into skillet. Bring to boiling. Add
chicken to skillet; cook, stirring, for 2 minutes or until the sauce
is bubbly and thickened.
Source from luhu.jp