Mustard Ginger Chicken

I think this recipe came about simply because I had just purchased ground mustard seed and dried ginger, and just dreamed up a use for both.

Mustard Ginger Chicken

1 Tbsp olive oil
1 Tbsp butter
4 to 6 boneless chicken thighs, cut in strips
1/4 tsp seasoned salt
1/4 tsp ground black pepper
1/2 tsp ground mustard
1/2 tsp ground ginger
14 oz can chicken stock
2 Tbsp corn starch

Brown chicken in oil and butter in a large saute pan, seasoning with salt, pepper, ginger, and mustard. Add chicken stock and stir to scrape up browned bits on bottom of pan. Bring to a boil, cover, and reduce to low heat. Simmer for 20 minutes.

Remove chicken to a bowl. Increase heat to high and bring stock to a boil. Mix corn starch with 1/4 cup water and pour into the stock, stirring constantly until thickened. Turn off heat and stir chicken into broth. Serve over pasta. [We used cheese tortellini.]

Note: Seasoning amounts are guesstimates of what I used, I don’t often measure things — season to taste.