Mustard Chicken and Sprout Salad

For Mustard Seed Orange Chicken:

Rinse the chicken under cold running water and pat completely dry with paper towels. Set aside.

In a shallow bowl, combine the flour, salt. pepper and crushed mustard seeds.

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.

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.

Meanwhile, slice the chicken into bite-size pieces. Add scallions and chicken to the pan, stirring to coat with sauce.