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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry, Stir-fry] -> [Mustard chicken stir-fry Recipe] |
Mustard chicken stir-fry
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| Artist: |
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Yield: |
4 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry, Stir-fry |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Sugar | | 1
| tbsp | Flour, all-purpose | | 1
| tsp | Ginger, ground | | 1/2
| tsp | Salt | | 1/2
| cup | Water | | 2
| tbsp | Dijon-style mustard | | 2
| tbsp | Soy sauce, reduce-sodium | | 1
| tbsp | Rice-wine vinegar | | 1
| | Garlic clove, finely chopped | | 3/4
| lbs | Chicken breast halves | | 2
| tbsp | Vegetable oil | | 5
| | Green onions | | 1/4
| lbs | Snow peas, fresh, stringed | | 1
| | Pepper, red/yellow, medium |
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Procedures:
| 1 | Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar and garlic in small bowl. | | 2 | Add chicken. | | 3 | Refrigerate for 30 minutes.?Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. | | 4 | With a slotted spoon, remove chicken from marinade to skillet; reserve marinade. | | 5 | Stir-fry chicken for 3 minutes or just until chicken is cooked through. | | 6 | Remove chicken to plate to keep warm. | | 7 | Wipe out skillet with paper toweling.?Heat remaining 1 tablespoon of oil in same skillet over medium heat. | | 8 | Add green onion; stir-fry for 1 minute. | | 9 | Add snow peas and red pepper; stir-fry for 3 minutes. | | 10 | Pour reserved marinade into skillet. | | 11 | Bring to boiling. | | 12 | Add chicken to skillet; cook, stirring, for 2 minutes or until the sauce is bubbly and thickened. |
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