Mustard Chicken Stir-Fry

Here’s a weeknight stir-fry with a clever East-meets-West twist: tangy Dijon mustard standing in for the usual hoisin or oyster sauce, balanced with soy, ginger, rice vinegar and garlic. It gives the dish a bright, savory sharpness you don’t expect from a stir-fry.

The smart part is that the marinade does double duty. The chicken breast soaks in it, and because there’s a spoonful of flour mixed in, the reserved marinade thickens into a glossy sauce when you boil it back into the pan at the end. Nothing wasted.

Technique keeps everything at its best. You stir-fry the chicken first and set it aside, wipe the pan, then quickly cook the green onion, snow peas and red pepper so they stay crisp and bright. The chicken and sauce go back in for a final toss.

Light, fast and full of fresh crunch, it’s a great pour-over-rice dinner.

Chef Tips

• Reserve the marinade and boil it hard before serving. The flour thickens the sauce, and boiling makes the marinade that touched raw chicken safe.
• Stir-fry the chicken first and remove it, so it doesn’t overcook while the vegetables cook.
• Add the snow peas and pepper for just a few minutes. You want them crisp-tender, not soft.

Variations

• Use whole-grain or honey mustard for a different tang and a touch of sweetness.
• Swap in broccoli, carrots or mushrooms for the snow peas.
• Use chicken thighs, pork, or tofu in place of the breast.