Description
This colorful honey mustard chicken medley is comforting and light, offering a balance of flavors in a one-dish meal, perfect with steaming white or brown rice.
Ingredients
Units
- 2 heads of broccoli, cut into small florets
- 1 red bell pepper, sliced and seeded
- 1/3 cup plus 1 tsp cornstarch
- 3/4 cup (180 ml) water
- 2 tbsp all-purpose flour
- 3/4 lb (340 g) boneless, skinless chicken thighs, cut into small pieces
- 1/3 cup (80 ml) vegetable oil
- 1 red onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tbsp freshly grated ginger
- 1 tbsp soy sauce
- 1 tbsp white wine
- 2 tbsp honey
- 1 tbsp mustard
- 1 tbsp sriracha or chili garlic sauce
- Salt and pepper to taste
Instructions
- Cut the broccoli into small florets, discarding any tough stems. Slice and seed the red bell pepper.
- In a bowl, whisk together 1/3 cup cornstarch, 3/4 cup water, and 2 tbsp all-purpose flour to create a batter.
- Coat the chicken pieces in the batter, ensuring they are evenly covered.
- Heat 4 tbsp of the vegetable oil in a large pan over medium-high heat until nearly smoking.
- Add the chicken pieces to the pan and cook for 6-8 minutes, turning occasionally, until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Heat the remaining oil in the same pan and add the onion. Saute for 3 minutes, then add the garlic and ginger.
- Add the broccoli and red bell pepper to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, white wine, honey, mustard, and sriracha.
- Return the chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
- Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve hot with steamed white or brown rice.
Notes
- This dish is best served hot as it loses its crispness when stored.
- You can substitute chicken thighs with chicken breast if preferred.
- For a spicier version, add a pinch of red chili flakes to the sauce.
- Ensure the chicken is cooked through before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 28
- Cholesterol: 70