Honey Mustard Chicken
This delightful dish is quick and easy to whip up. The subtle contrast of tang and sweetness will satisfy your taste buds, whilst its versatility makes it a meal the whole family will enjoy. Substitute Jasmine rice for brown rice to make this meal more wholesome, or swap the chicken for prawns for a vegetarian variation.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 4 servings
Ingredients
3 tablespoons olive oil
400g chicken thigh fillet
2 tablespoons parsley
2 cloves garlic
1 onion
100g sugar snap peas
1 large red capsicum
3 tablespoons honey
4 tablespoons wholegrain mustard
300ml thickened cream
1 cup Jasmine rice, uncooked
Method
Chop parsley.
Crush garlic.
Finely chop onion.
Deseed and thinly slice capsicum.
Trim sugar snap peas.
Trim and finely slice chicken.
Place 1 cup of uncooked Jasmine rice into a frypan.
Add 1 ½ cups of cold water to frypan and bring to boil over high heat.
Lower heat and cover, gently simmering until water is completely absorbed.
Mix rice now and again to prevent it from sticking to the pan, but be sure to replace the lid quickly.
Meanwhile, heat half the oil in a separate frying pan on high heat.
Cook chicken for 2-3 minutes on each side, or until cooked through.
Transfer chicken to a plate.
Heat the remaining oil in the same frying pan on medium heat.
Sauté garlic, onion and capsicum for 4-5 minutes, or until onion is tender.
Stir in honey, mustard and cream.
Simmer, stirring for 4-5 minutes, or until sauce thickens a little.
Return chicken to frying pan and stir to combine.
Stir in parsley and sugar snap peas and heat gently, stirring for 2-3 minutes.
Once rice is cooked, let it stand for 5 minutes before fluffing it up with a fork.
Serve chicken on a bed of rice and, if you like, season it with extra parsley.
Enjoy
Categories
#easy
#dinner
#chicken
#rice
#honey
#mustard
%recipeyum
224639 - 2023-07-17 08:21:08
