Mustard Chicken Stir-Fry
Yield
4 servingsPrep
15 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
Chinese rice vinegar
|
* |
| 1 | each |
garlic cloves
chopped |
|
| ¾ | pound |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 5 | each |
scallions, spring or green onions
|
|
| ¼ | pound |
snow pea pods
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
Chinese rice vinegar
|
* |
| 1 | each |
garlic cloves
chopped |
|
| 340.2 | g |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | each |
scallions, spring or green onions
|
|
| 113.4 | g |
snow pea pods
|
|
Directions
Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar and garlic in a bowl.
Add chicken.
Refrigerate for 30 minutes. 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.
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.
