Garlic Mustard Chicken Stir Fry
From keni 13 years ago
- 15 to make
- Serves 4-6
This is a stir fry with a Asian influenced sauce, but with no soy sauce. You could add soy sauce, we just aren't fans, but we love stir frys with some fresh veggies and other common ingredients. Adjust the heat to your liking.
Ingredients
- 2lbs boneless, skinless chicken breasts, cubed shopping list
- 4 cloves garlic, minced shopping list
- 3T peanut or olive oil shopping list
- 2t dried red pepper flakes(I use my own blend) shopping list
- 12oz baby bellas, quartered shopping list
- 2 bell peppers, sliced shopping list
- 6 green onions, sliced in 1/2 inch pieces shopping list
- 1 can sliced water chestnuts shopping list
- 1 bag bean sprouts shopping list
- 1 lime of 1/2 lemon shopping list
- salt and pepper shopping list
- 4 servings cooked rice(I use basmati) shopping list
For Sauce
- 3/4 cup beef stock shopping list
- 1T corn starch shopping list
- 1T dry mustard shopping list
- 2t mustard of choice(I use spicy, but we LOVE things hot, you can use honey, Dijon, whole grain, etc) shopping list
- 2t worcestershire sauce shopping list
- 1/2t ground ginger shopping list
- 1t ground coriander seeds shopping list
- 1t ground celery seed shopping list
- dash of rice vinegar(can sub red wine vinegar) shopping list
How to make it
- In large stir fry pan or wok, heat oil until hot. Add hot pepper flakes and garlic.
- Season chicken with salt and pepper and add to oil, quick-frying until no more pink is showing.
- Move to the side and add mushrooms and bell peppers to middle of pan.
- Cook about 3 minutes, tossing and stirring, often.
- Add onions, water chestnuts and bean sprouts.
- Drizzle with juice of lemon or lime and toss a few times.
Optional
- sesame seeds and cashew pieces to garnish(I used sea salt and black pepper flavored, and they were a nice zesty crunch :)
Sauce
- (best to whisk this together quickly while oil is heating and/or chicken is cooking)
- In medium glass bowl, whisk together all sauce ingredients.
- Add to pan and allow to boil without stirring, about 1 minute.
- Toss a few times to coat chicken and veggies. Taste and add additional seasoning, if needed. Remember, there is no soy sauce, thus eliminating a LOT of sodium from a more common stir fry, so you may need a bit more salt than you expect. Just use to taste.
- Serve immediately over rice.
Reviews & Comments 7
-
All Comments
-
Your Comments