Recipe of Quick Chicken and vegetables with mustard sauce

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Make Ultimate Chicken and vegetables with mustard sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken and vegetables with mustard sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and vegetables with mustard sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Chicken and vegetables with mustard sauce using 14 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Chicken and vegetables with mustard sauce:

1. 1 pound boneless skinless chicken breasts
2. 1 tablespoon sugar
3. 2 teaspoons cornstarch
4. 2 teaspoons dry mustard
5. 3 tablespoons soy sauce
6. 2 tablespoons water
7. 2 tablespoons rice vinegar
8. 2 tablespoons vegetable oil,divided
9. 2 cloves garlic,minced
10. 1 small red bell pepper cut into thin slices
11. 1/2 cup thinly sliced celery
12. 1 small onion,cut into thin wedges
13. Chinese egg noodles
14. Fresh chives (optional)

Steps to make to make Chicken and vegetables with mustard sauce

1. Cut chicken into 1-inch pieces;set aside.
2. Combine sugar,cornstarch and mustard in a small bowl. Stir soy sauce,water and vinegar into cornstarch mixture until smooth;set aside
3. Heat wok over medium heat 2 minutes or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add chicken and garlic;stir-fry 5 to 6 minutes or until chicken is no longer pink in center. Remove chicken to large bowl.
4. Drizzle remaining oil into wok and heat 30 seconds. Add red pepper,celery and onion;stir-fry 3 minutes or until vegetables are crisp-tender.
5. Stir soy mixture;add to wok stir-fry 30 seconds or until sauce boils and thickens
6. Return chicken and any accumulated juices to wok;cook until heated through. Serve with noodles. Garnish with fresh chives,if desired.

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