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Honey-Mustard Chicken


Sometimes I go through recipe phases. I’ll get hooked on one and make it again and again, until a new recipe enters the repertoire for the next couple of months. This is one of the recipes that’s currently a staple in my house. It’s so quick and easy, no wonder I’ve been making it over and over!   In the photo, you’ll notice strips of red and yellow peppers. This recipe is so versatile, though, you can use any produce that’s in season or sitting in your vegetable drawer – or none at all! One ingredient you can’t skip, though, is those onions. They get sauteed to the most delicious caramelized goodness that I often add an additional onion to the recipe so peace will reign at my supper table.


Prepare the Chicken

1. Cut chicken cutlets into two-inch strips. Season with salt and pepper.
2. Heat the oil in a large frying pan over medium heat. Add onion and cook for 10-15 minutes or until golden brown.
3. Add chicken strips and cook for five minutes. Add vegetables, if using.
4. Add honey, mustard, and soy sauce. Cook for 10-15 minutes (stirring occasionally), or until sauce reduces. Serve over orzo or rice.


Reproduced from Fresh & Easy by Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.