Mustard Chicken and Sprout Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
2
- For Mustard Seed Orange Chicken
- 2 boneless, skinless Chicken breasts (halves)
- ¼ cup all-purpose flour
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps yellow Mustard seed (coarsely crushed)
- 1 Tbsp olive oil
- 1 Tbsp butter
- ½ Tbsp fresh ginger (peeled and finely chopped)
- 2 scallions (cleaned and finely chopped)
- 1 cup Orange juice
- ½ Tbsp Clover honey
Preparation steps
1.
For Mustard Seed Orange Chicken:
2.
Rinse the chicken under cold running water and pat completely dry with paper towels. Set aside.
3.
In a shallow bowl, combine the flour, salt. pepper and crushed mustard seeds.
4.
In a skillet or saute pan, heat the olive oil and butter over medium-high heat. Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the skillet. Reduce heat to medium; cook for about 5 to 8 minutes on each side, depending on thickness, or until golden brown and cooked through and juices run clear when pierced with a fork. Remove chicken from pan.
5.
Meanwhile, add ginger to the pan and reduce heat to medium-low and cook for 1 minute, stirring constantly. Add orange juice and and honey and scrape up any brown bits stuck to the bottom of the pan, and increase heat to medium-high. Cook for several minutes, stirring occasionally, until sauce is reduced to a syrup.
6.
Meanwhile, slice the chicken into bite-size pieces. Add scallions and chicken to the pan, stirring to coat with sauce.
7.
Serve chicken on a bed of shredded cabbage. Drizzle with sauce from the pan. Garnish with mustard seed sprouts and orange slices. Serve.
