Chinese-Style Mustard Chicken

Juicy chicken pieces coated in a creamy sauce where mustard's tang meets soy sauce's depth. The aroma of seared ginger and garlic fills the air, promising tender meat and a perfectly coating sauce.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 302
• Protein: 33 g
• Carbs: 5 g
• Fat: 16 g

Ingredients

• 600 g White chicken ( diced )
• 2 tbsp Mustard ( Dijon style )
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp Peanut oil
• 1 tsp Corn starch
• 1 tsp Sesame oil
• 1 pinch White sugar optional
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Chicken preparation

   Cut the chicken into 3 cm cubes. In a bowl, mix them with mustard, soy sauce, rice wine, sugar, and ginger powder. Let it rest so the meat absorbs the flavors.

2. Wok searing

   Heat the peanut oil in a smoking wok. Toss in the chicken. The meat should brown quickly on the outside while remaining tender inside. Add the minced garlic and fresh ginger at the end of searing.

3. Thickening the sauce

   Dilute the cornstarch in a little water and pour it into the wok. Stir vigorously until the sauce becomes glossy and generously coats each piece of chicken.

4. Finishing

   Turn off the heat. Add the sesame oil and sliced green onions. The green part of the onions should remain crunchy.

Chef's tips

• Don't overcrowd the wok, or the chicken will boil instead of searing.
• The sauce is ready when it looks like a glossy varnish on the meat.

Storage

Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.