Honey Mustard Chicken Skillet With Peppers And Onions
A fast and easy way to make chicken with a delicious homemade from scratch honey mustard sauce. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog (www.BurnTheFatBlog.com)
Servings: 4
Ingredients
- 680 g chicken breast, boneless, skinless (24 oz)
- 2 tsp olive oil, extra virgin
- 80 g onion, diced (about 1/2 cup)
- 1 large green bell pepper
- 1 large red bell pepper
- 3 cloves garlic, fresh, minced (1 Tbsp)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 Tbsp cornstarch, for thickening sauce (stir into 2 Tbsp water to make slurry)
- 3 Tbsp dijon mustard
- 1 Tbsp ketchup
- 1 Tbsp honey
- 2 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
Instructions
- Get the rice started in rice cooker (allow extra time if using brown rice).
- Mix all the ingredients for the sauce in a bowl or Pyrex cup.
- Mince garlic, dice onion, and chop peppers.
- Chop chicken into bite size cubes or pieces. Season with salt and pepper.
- Add two teaspoons of olive oil to a large skillet or dutch oven and heat to medium high.
- Cook onions about 2 to 3 minutes or until they begin to soften. Stir occasionally to avoid burning.
- Add garlic. Add chicken breast. Cook chicken until browned, stirring regularly, about 4 to 5 minutes.
- Add bell peppers and stir.
- Pour the sauce into the skillet and stir in with the chicken and vegetables.
- Add one tablespoon of corn starch to a small bowl, add two tablespoons off water and mix until it dissolves to make a slurry for thickening the sauce.
- Add corn starch slurry to the skillet and stir until it thickens (about a minute). Remove from heat and serve.