How To make Mustard Chicken Stir Fry

Mustard Chicken Recipe

Mustard chicken recipe | Creamy mustard chicken recipe

Need a high protein, quick chicken dinner recipe that is ready in 30 minutes? This is the one for you! This delicious creamy mustard chicken recipe is high on flavor and low on carbs. Try this easy chicken breast recipe for a quick weeknight meal or as a meal prep option. Pair it with a side of steamed broccoli for the perfect balanced chicken dinner!
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*RECIPE* (2 servings)
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
---Marinade---
1/2 tsp black pepper powder & salt
3 tbsp yogurt
---Sauce---
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed

PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
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SUBSTITUTES:
• No thyme?
Substitute with oregano or mixed herbs

• No yogurt?
Substitute with mayonnaise

• No shallots?
Substitute with 1 small onion + 1 garlic clove

• No fennel powder?
You can skip it. But would recommend adding if available

• No heavy cream?
Fresh cream or Creme fraiche can be used
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TIPS:
• Don’t crowd the chicken breast while cooking or they will release too much water and prevent browning
• Mustard has salt so don’t add salt beforehand. You can always add salt at the end
• Taste and adjust seasonings in the sauce towards the end
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Honey chicken meal prep done in 30 minutes to set you up for the whole week | Episode 1

Meal prep is about making our lives easier, saving money, portion control and control of cravings and temptations. This delicious honey chicken meal prep is done in 30 minutes or less to set you up for the whole week and the portion sizes are filling. Nothing is worse than still being hungry after eating a delicious meal, whether it be breakfast, lunch or dinner. This is the start of maybe a new series - Meal Prep Mondays.

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Makes - 5 (1 Litre Containers)

Ingredients -

Chicken & Seasoning -

1 Tbsp (20ml) - Peanut Oil
1kg (2.2lbs) - Boneless & Skinless Chicken Thighs, Diced
1 tsp (2.5g) - Onion Powder
4 - Garlic Cloves, Minced
Salt & Pepper To Taste

Honey Sauce -

70g (2.4oz) - Honey
50g (1.7oz) - Sriracha Sauce
30g (1.06oz) - Apple Cider Vinegar
10g (0.3oz) - Sesame Oil
Salt To Taste

Rice, Broccoli & Garnishes -

350g (12.3oz) - Basmati Rice, Washed
700ml (700g) - Cold Water
Salt & Pepper To Taste
1/2 Tbsp (10ml) - Peanut Oil
2 - Medium Sized Heads of Broccoli, Florets & Stalks Trimmed
1 - Spring Onion (Scallion), Thinly Sliced (Green Stem Only)
1 1/2 Tbsp (14g) - Black & White Sesame Seeds

Here’s the breakdown of nutrients per serving -

Sodium: 897mg (39%)
Calcium: 75mg (8%)
Vitamin C: 10mg (12%)
Vitamin A: 225IU (5%)
Sugar: 12g (13%)
Fiber: 2g (8%)
Potassium: 557mg (16%)
Cholesterol: 196mg (65%)
Calories: 714kcal (37%)
Trans Fat: 1g
Monounsaturated Fat: 17g
Polyunsaturated Fat: 10g
Saturated Fat: 10g (63%)
Fat: 41g (63%)
Protein: 38g (76%)
Carbohydrates: 70g (23%)
Iron: 3mg (17%)

To store, place the containers in the fridge for up to 5 days and in the freezer for up to 4 months. Thaw in the fridge overnight, before reheating or taking it out with you. It will start losing flavour after day 3 so make sure to freeze it if you know you’re not going to eat it all within that time frame.

*It’s recommended to freeze straight away and thaw overnight when needed*

To heat, place in the microwave, pop the air vent on the lid of the container and heat in bursts until the chicken is hot in the centre.

#mealprep #howtomealprep #mealprepideas

Quick and Easy Chicken Stir Fry | Chef Jean-Pierre

Hello There Friends, Chicken Stir Fry today! A quick and easy recipe that if you don't know what to make on a week night and just need a fast recipe, this is definitely the one for you! I love making this Chicken Stir Fry and I hope you do too. Let me know what you think in the comments below!

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Wow … the BEST soy glazed chicken in 20 minutes

#cooking #food #foodie #shortsvideo #shorts #recipes #chicken #chickenrecipe

Honey Mustard Chicken Stir Fry

Honey Mustard Chicken Stir Fry is a delicious Asian Chicken dinner recipe that is best served with Rice or Noodles
#HoneyMustardChicken #ChickenRecipes #AsianChickenRecipe

Course: Dinner
Cuisine: Asian

Prep Time: 10m
Cook Time: 20m
Total Time: 30m
Servings: 4 people

Author: Anjali

ingredients:

- 1 lb Chicken Breasts (Boneless & Skinless) chopped into 1-inch dices
- 2 Tsp Olive oil divided
- 2 cup Broccoli Florets
- 1 cup Thinly Sliced Carrots peeled & sliced
- 6 cloves Garlic minced
- ¼ cup Low-Sodium Chicken Broth or water
- 2 Tbsp Cornstarch
- Salt & Pepper to taste
for Honey Mustard Sauce
- 4 Tbsp Honey
- 2 Tbsp Dijon Mustard
- 1 Tbsp Soy Sauce
- ¼ cup Water

1) Heat 1 Tsp Olive Oil in a Pan. As the Oil shimmers, add the Broccoli florets & the sliced Carrots. Cook for 3-4 minutes until the veggies tenderize. Take the veggies off the pan, and keep them on a separate plate
2) In the same pan, add 1 Tsp Olive Oil and add the Chicken Pieces. Add salt & Pepper and cook the Chicken until they get golden brown on both sides. Cook the chicken in batches if required. Do not crowd the pan. Add the minced garlic into the pan and cook for 30 seconds or until it gets fragrant.
3) Add the veggies back into the pan and cook for 2 minutes over medium-high heat. Add the Chicken Broth and stir well until combined.
4) Make the Honey Mustard Sauce by combining Honey with Dijon mustard, Soy Sauce & Water. Stir to combine and pour this in the cooking mixture of veggies & chicken. Toss to combine
5) Make Cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Add this slurry to the cooking mixture and stir until combined.
6) Cook for just 1 more minute and as the sauce starts to thicken, take it out and serve immediately with rice or noodles.

calories 259KCal

10 MINUTE DINNER! The Best Honey Garlic Chicken Recipe

Honey Garlic Chicken Bites is an incredibly delicious dish that you can make in just 15 minutes with simple pantry ingredients. It's perfect for busy nights that you can serve over rice or steamed vegetables. Just sear the chicken bites in a skillet with oil and butter until golden, then stir in more butter, minced garlic, honey, soy sauce, and vinegar. You'll get crispy pieces of chicken tossed with a sticky delicious sauce. It's perfectly savory, sweet, and garlicky with a little bit of heat from the crushed red pepper. This recipe also works well with chicken thighs, so your pick. Enjoy!

HONEY GARLIC CHICKEN BITES
Serves 2

INGREDIENTS
- 1/2 pound (340g) Chicken Breast, boneless and skinless
- Salt and Pepper
- 2 tablespoon Flour (18g)
- 1 tablespoon Olive Oil (13g)
- 2 tablespoon unsalted Butter (28g)
- 2 cloves Garlic (12g)
- 1 tablespoon light Soy Sauce (16g)
- 1 tablespoon White Vinegar (14g)
- 2 1/2 tablespoon Honey (53g)

Garnish (optional)
- fresh parsley
- crushed red pepper


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