Mustard Chicken Stir-Fry
Recipe type: Poultry
Serves: 4
  • 1 Tablespoon sugar
  • 1 Tablespoon flour, all-purpose
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon salt
  • 1/2 Cup water
  • 2 Tablespoons Dijon-style mustard
  • 2 Tablespoons soy sauce, reduce-sodium
  • 1 Tablespoon rice-wine vinegar
  • 1 garlic clove, finely chopped
  • 3/4 pounds chicken breast halves
  • 2 Tablespoons vegetable oil
  • 5 green onions
  • 1/4 pound snow peas, fresh, stringed
  • 1 pepper, red and/or yellow, medium
  1. 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.
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