Serves 4
25 min
Spicy Honey Mustard Chicken Stir-Fry
Recipe GLPR46ce19e664ea85
A vibrant one-pan stir-fry featuring tender strips of chicken breast tossed with fresh crisp-tender vegetables in a zesty honey-mustard sauce with a savory peanut butter base and a hint of heat. Light, flavorful, and ready in under 30 minutes.
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Ingredients
1 lb boneless skinless chicken breasts, cut into thin strips
2 tsp canola oil, divided
1 lb fresh asparagus, woody ends trimmed and stalks cut into 3-inch pieces
1 red bell pepper, thinly sliced
1 small yellow squash, sliced
2 tsp cornstarch
3 Tbsp smooth peanut butter
1 Tbsp Dijon mustard
1 Tbsp honey
½ cup reduced-sodium chicken broth
2 tsp reduced-sodium soy sauce
4 tsp fresh lime juice
2 tsp toasted sesame oil
½ tsp hot sauce
Directions
In a small bowl, whisk together the cornstarch, chicken broth, peanut butter, lime juice, Dijon mustard, honey, soy sauce, sesame oil, and hot sauce until smooth and well combined. Set the sauce aside.
Heat 1 teaspoon of canola oil in a large nonstick skillet over medium-high heat. Add the chicken strips and stir-fry for 5 to 7 minutes, stirring frequently, until the chicken is cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the remaining 1 teaspoon of canola oil. Once hot, add the asparagus pieces and cook for 3 to 4 minutes, stirring occasionally. Next, add the sliced red bell pepper and cook for 2 to 3 minutes, then add the yellow squash. Continue cooking the vegetables for another 2 to 3 minutes until they are crisp-tender.
Return the cooked chicken to the skillet. Give the sauce a quick stir to recombine and pour it over the chicken and vegetables. Toss everything together until well coated. Cook for 2 to 3 minutes, stirring gently, until the sauce thickens and coats all the ingredients.
Serve the stir-fry immediately over hot cooked rice if desired, or enjoy on its own.
