So quick and simple! This beautiful fragrant Honey Mustard Chicken Stir Fry takes minutes to prepare, and is so full of flavour you’ll be drinking the finished sweet and tangy honey mustard sauce!
I know…this sounds a little weird, right? And the question may be…how the hell did this happen?
Well, remember the BLT Breakfast Salad with Honey Mustard Dressing from a couple weeks ago? That flavour lingered inside my brain. The beautiful sweetness and tanginess all mixed together to create an incredible sauce is all I can think about.
And I kept thinking about it up until last nights dinner. I had chicken. I had vegetables. I had honey and mustard. And everyone wanted a stir fry.
But I wanted something just a leeeedle different.
So, without further waiting on anyone, I went forth and created this.
A splash here. A whisk over there. A prayer to whoever was listening. And BAM.
Dinner.
So, when I get creative like this, I always sit and wait for the complaining or criticism. But nothing came my way. Just a pleasantly surprised family, who, after complaining while I was frying this up: ‘but, I don’t like Honey Mustard,’ changed their minds so fast they gave me slight whiplash.
Such a beautiful combination of Soy Sauce, Mustard and Honey, this.just.worked.
I used chicken thighs…I love the juicy chicken pieces in this. However, this would totally work with chicken breast too.
Try it. You need too. You know you want too. The curiosity is too much, in’t?
More Recipes:
One Skillet Thai Chicken Thighs and Noodles
Hoisin Chicken and Broccoli Stir Fry
Honey Mustard Chicken Stir Fry
Ingredients
- 1 tablespoon sesame or peanut oil
- 3 stalks shallots/green onions sliced
- 1 large carrot peeled and sliced thinly
- 1 lbs boneless and skinless chicken thigh or breast fillets cut into bite-sized pieces
- 2 bunches Bok Choy washed and halved
- 2 cups mushrooms sliced
Honey Mustard Stir Fry Sauce:
- 2 cloves garlic crushed
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 2 tablespoons Soy Sauce
- ½ tablespoon Worcestershire sauce
- ½ tablespoon Rice Wine Vinegar or apple cider vinegar
Additional Ingredients:
- 2 teaspoons cornflour whisked with 1-2 tablespoon warm water
Instructions
- Whisk all of the sauce ingredients in a bowl and set aside.
- Heat the oil in a large pan/skillet on medium-high heat. Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes). Add the chicken and fry until golden. Add the bok choy and the mushrooms, and fry again until book toy begins to wilt slightly.
- Pour in the honey mustard sauce, and allow everything to simmer for about 1 minute. Stir the cornflour mixture through the rest of the ingredients, and simmer for a further minute or two until sauce has thickened.
- Serve over rice of choice!
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