Title: Mustard Chicken Stir-Fry
Categories: Sauce Vegetable Chicken Chinese
Yield: 4 Servings
| 1 | tb | Sugar |
| 1 | tb | Flour,all-purpose |
| 1 | ts | Ginger,ground |
| 1/2 | ts | Salt |
| 1/2 | c | Water |
| 2 | tb | Dijon-style mustard |
| 2 | tb | Soy sauce,reduce-sodium |
| 1 | tb | Rice-wine vinegar |
| 1 | | Garlic clove,finely chopped |
| 3/4 | lb | Chicken breast halves |
| 2 | tb | Vegetable oil |
| 5 | | Green onions |
| 1/4 | lb | Snow peas,fresh,stringed |
| 1 | | Pepper,red/yellow,medium |
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.