- 2 Tbsp hot water
- 3 Tbsp dry mustard
- 1/2 C soy sauce
- 2 Tbsp plus 2 tsp sesame seeds
- 1 garlic clove
- 2 Tbsp canola or peanut oil
- 2-3 boneless, skinless chicken breasts cut into 1-inch cubes
- 1 Tbsp lemon juice
- pepper to taste
2. Whisk the water, dry mustard, soy sauce, 2 Tbsp sesame seeds and garlic in a small bowl.
3. Heat oil in a 10-inch skillet or wok over medium-high heat. Add chicken cubes and stir-fry 5-8 minutes until lightly brown and opaque. Sprinkle with pepper, lemon juice and remaining sesame seeds. Cook for 2-3 more minutes until heated through. Serve with mustard sauce as a dipping sauce.
Robyn's notes: this was seriously painful to eat. It has potential, but would need some changes. For me it was especially difficult because I'm not allowed to eat sesame seeds, but I felt that the toasted flavor they'd impart was probably necessary to make the recipe "go", so I didn't leave them out, which meant lots of scraping my food before I could eat it. For me, if I were to make it again, I'd strain part of the sauce and set it aside for my own use. In addition, I'd definitely reduce the amount of mustard and probably be more sparing with the lemon juice. Every time I put a piece of chicken in my mouth, my tongue seized up. I served this with white rice and glazed carrots.
** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes
I did not take the below picture, forgive the poor angle