Honey Mustard Chicken Stir Fry

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  Sesame Oil, Toasted(15g)
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  Green Onion (Scallion)(300g)
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  Carrots
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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Bok Choy
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  Mushrooms, White, Sliced(480g)
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  Garlic(120g)
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Honey(30g)
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  Soy Sauce, Low Sodium(30g)
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  Worcestershire Sauce(8g)

  Lea & Perrins is the standard. A little goes a long way.

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  Vinegar, Rice(8g)
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  Cornstarch(10g)

Instructions

1. 1Whisk together the Dijon Mustard, honey, soy sauce, Worcestershire Sauce, rice vinegar, and cornstarch in a small bowl until combined; set aside.
2. 2Cut the chicken thighs into bite-sized pieces, slice the carrots into thin rounds, mince the fresh garlic, slice the white mushrooms, and chop the green onions; keep ingredients separate.
3. 3Heat the sesame oil in a large skillet over medium-high heat for 1 minute until shimmering, then add the garlic and carrots and cook 2–3 minutes until the carrots begin to soften and garlic becomes fragrant.
4. 4Add the chicken pieces to the skillet and cook 6–8 minutes over medium-high heat, stirring occasionally, until the chicken is golden brown and no longer pink inside.
5. 5Add the bok choy and white mushrooms to the skillet and cook 3–4 minutes over medium-high heat, stirring gently, until the bok choy begins to wilt slightly and mushrooms soften.
6. 6Pour the honey mustard sauce into the skillet and stir to coat all ingredients, then simmer for 1–2 minutes over medium heat until the sauce thickens and coats the back of a spoon.
7. 7Stir in the chopped green onions and taste for seasoning, then divide the stir fry evenly into 4 airtight containers while hot.
8. 8Store in the refrigerator for up to 4 days; reheat in a skillet over medium heat for 3–4 minutes or in the microwave for 2–3 minutes until warmed through before serving.