Chicken Broccoli in Mustard Sauce
Chicken-Broccoli Stir Fry in Mustard Sauce
This is another recipe which was mostly what to do with something I had already thawed, but without a meal plan in place. I had thawed a couple of chicken thighs, and needed to use them before they went bad.
So, I went back into the freezer for inspiration and found a package of frozen broccoli. From there, it was pretty easy.
Chicken and Broccoli in Mustard Sauce
- 2 c. Frozen Broccoli
- 1/2 Medium Yellow Onion
- 1 Tbsp. Minced Garlic
- 3 Tbsp. Sesame Oil
- 2 Chicken Thighs (boneless and skinless)
- 1 tsp. Hot Mustard Powder
- 1/2 tsp. Crushed Red Pepper Flakes
- 1/2 tsp. Turmeric
- 1/2 tsp. Sriracha Hot Chili Sauce (or similar Asian hot sauce)
- 1/4 c. Soy Sauce
- 1 Tbsp. Sesame Seeds
Cut the onion into large pieces for stir-frying. Drain the broccoli.
Cut the chicken thigh into pieces for stir fry, trimming away excess fat.
Heat oil in wok until a water droplet will dance off it. Add the broccoli, garlic, and onion and stir fry until the onion has separated and is just starting to go clear.
Stir in turmeric, mustard powder, and red pepper flakes. Push vegetable and spice mix up sides of wok and add chicken in center. Turn chicken once quickly, then cover with vegetables.
Cover wok and allow to simmer for 5 minutes, stirring occasionally.
Mix chili sauce into soy sauce. Pour over chicken and stir. Let come to a boil, stirring occasionally.
Serve over steamed white (preferably) or brown rice.