Mustard chicken stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Flour,all-purpose |
| 1 | teaspoon | Ginger,ground |
| ½ | teaspoon | Salt |
| ½ | cup | Water |
| 2 | tablespoons | Dijon-style mustard |
| 2 | tablespoons | Soy sauce,reduce-sodium |
| 1 | tablespoon | Rice-wine vinegar |
| 1 | Garlic clove,finely chopped | |
| ¾ | pounds | Chicken breast halves |
| 2 | tablespoons | Vegetable oil |
| 5 | Green onions | |
| ¼ | pounds | Snow peas,fresh,stringed |
| 1 | Pepper,red/yellow,medium | |
Directions
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.