Kitchen notes · a little help before you start
Honey Mustard Chicken Stir Fry
Honey Mustard Chicken Stir Fry is made with and skinless chicken thigh or breast fillets, Dijon mustard, and Honey.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Prepare the thickener
Mix and add the thickener at the steps specified.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
sesame or peanut oil
In the method: Whisk all of the sauce ingredients in a bowl and set aside.
shallots/green onions (sliced)
In the method: Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes).
large carrot (peeled and sliced thinly)
In the method: Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 tablespoon sesame or peanut oilIngredient note
Source: 3 stalks shallots/green onions (sliced)Ingredient note
Source: 1 large carrot (peeled and sliced thinly)Ingredient note
Source: 1 lbs boneless and skinless chicken thigh or breast fillets (cut into bite-sized pieces)Ingredient note
Source: 2 bunches Bok Choy (washed and halved)Ingredient note
Source: 2 cups mushrooms (sliced)Ingredient note
Source: 2 cloves garlic (crushed)Ingredient note
Source: 2 tablespoons Dijon mustardIngredient note
Source: 2 tablespoons HoneyIngredient note
Source: 2 tablespoons Soy SauceIngredient note
Source: 1/2 tablespoon Worcestershire sauceIngredient note
Source: ½ tablespoon Rice Wine Vinegar (or apple cider vinegar)Ingredient note
Source: 2 teaspoons cornflour whisked with 1-2 tablespoon warm water
How to make it
0 of 4 steps completeMake room for Honey Mustard Chicken Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve over rice of choice!
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Whisk all of the sauce ingredients in a bowl and set aside.
Which preparation step should I plan for?
Mix and add the thickener at the steps specified.
What check should I look for as it cooks?
Stir the cornflour mixture through the rest of the ingredients, and simmer for a further minute or two until sauce has thickened.
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Additional recipe notes
*Nutritional Values calculated using Chicken Thighs. Store leftovers in air tight container in fridge for up to 4 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
