Garlic Mustard Chicken Stir FryFrom keni 5 years ago
- 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
- 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.
- sesame seeds and cashew pieces to garnish(I used sea salt and black pepper flavored, and they were a nice zesty crunch :)
- (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.