Ingredients
1tbspsesame oil(or peanut oil)
3 stalks shallots/green onionssliced
1carrotpeeled and sliced thinly
1lbchicken thighs(or breast fillets) boneless, skinless and cut into bite-sized pieces
2bunchesbok choywashed and halved
2cupsmushroomssliced
2clovesgarliccrushed
2tbspdijon mustard
2tbsphoney
2tbspsoy sauce
½tbspWorcestershire sauce
½tbspRice Wine Vinegar(or apple cider vinegar)
2tspcornflour slurry
Preparation
Whisk all of the sauce ingredients in a bowl and set aside.
Heat the oil in a large pan/skillet on medium-high heat. Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes).
dd the chicken and fry until golden. Add the bok choy and the mushrooms, and fry again until book toy begins to wilt slightly.
Pour in the honey mustard sauce, and allow everything to simmer for about 1 minute. Stir the cornflour mixture through the rest of the ingredients, and simmer for a further minute or two until sauce has thickened.
Serve over rice of choice!
