3-Ingredient Brown Sugar and Mustard Chicken Breasts
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 1.5g||8%|
|Total Carbs 14g||5%|
|Dietary Fiber 2g||8%|
|Vitamin A 200%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tsp.sesame oil
1/4 tsp.black pepper
1/2 cupchicken broth
3 tbsp.soy sauce
2 tbsp.oyster sauce
2 tsp.granulated sugar
2 tbsp.peanut or vegetable oil
3 clovesgarlic, minced
1 tbsp.ginger, grated
2 stalkscelery, thinly sliced on the diagonal
4 cupsthinly sliced Napa cabbage
2 cupsshredded carrots
2 scallions, chopped, for garnish
Crispy chow mein noodles for garnish
Slice the chicken breasts into 2-inch long strips. Season with sesame oil, salt and black pepper and set aside.
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, and sugar and set aside.
Heat a wok or a large skillet over high heat. Add the peanut oil and heat until very hot. Add the chicken and stir-fry until lightly browned, about 5 to 7 minutes Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the celery, Napa cabbage and carrots and stir-fry until the vegetables are crisp-tender, about 2 minutes. Pour the chicken broth mixture into the wok and bring to a boil. Cook until sauce thickens and the chicken is cooked through, about 1 to 2 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Transfer to a platter and garnish with chopped scallions and crispy chow mein noodles.
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