Random Recipe: Peanut-Mustard Chicken with Veggies
If you're trying to eat healthy and you're scared that the food won't taste good, or if you don't have a lot of time to prepare dinner--or if you're just someone who doesn't know how to cook--then this original concoction (made from store-bought ingredients) is the perfect dish for you. It's delicious, takes less than 15 minutes to prepare, and there's virtually no salt or sugar to worry about. Give it a try and let me know what you think.
The following recipe serves one person (with left-overs, depending on how hungry you are), so double or triple the recipe for more people.
Ken's Peanut-Mustard Chicken and Vegetable Stir-Fry
Ingredients:
One large boneless chicken breast
One bag frozen stir fry veggies
1/4 cup pearl onions (or chopped red onions)
1 tablespoon Beaver brand honey mustard (or honey mustard of your choice) *
1 tablespoon Terrapin Ridge Hickory Honey mustard **
1/2 tablespoon unsalted creamy peanut butter
1/2 teaspoon black pepper
In a wok, cook chicken on high in 1 tablespoon olive oil until about halfway cooked through, then add veggies and pearl onions. Cook on high for about 5 to 6 minutes, or until veggies are soft but crisp and chicken is fully cooked. (Add a little spring water here and there as needed if olive oil cooks away.)
Turn off heat. Immediately add mustards and peanut butter, then just a little bit of spring water and the pepper, and stir until ingredients create a "sauce." Serve immediately, or chill and serve later as a "chicken salad" entree.
NOTE: Vegetarians can, of course, substitute tofu for chicken. If you wish, you can also add peanuts, raisins or both to the dish. For the veggies, I prefer Trader Joe's stir-fry veggies (bok choy, sugar snap peas, and kale), but last night I made it with a bag of frozen veggies that included carrots, edamame, cauliflower, green beans and red peppers. Brocolli is also a great ingredient.
* Can be found at Ralph's grocery store
** Can be found at Whole Foods grocery store
Enjoy!