- 1/2 cup brewed soy sauce
- 3 tbsp Bertman Original Ball Park Mustard
- 1/4 cup sesame oil
- 1 tbsp chopped garlic
- 4 boneless chicken breasts (6-8 oz)
- 1/4 cup vegetable oil
- Basmati rice and bok choy
- 2 tbsp mustard powder
- 1 tbsp ground ginger
- 1 tbsp crushed coriander seeds
- 1/2 tsp ground clove
- 1/2 ground cinnamon
- 2 tbsp sugar
- 1 tbsp onion powder
- 1 tbsp black sesame seeds
- 2 tsp kosher salt
- 1 tsp white pepper
- 2 tbsp sesame seeds
Combine mustard powder, ground ginger, crushed coriander seeds, ground clove, ground cinnamon, sugar, onion powder, black sesame seeds, kosher salt and white pepper to create Asian-Style Mustard Rub (3/4 cup). Mix thoroughly and set aside.
Prep chicken breasts by cutting into 16-20 strips. In a small bowl, combine soy sauce, sesame oil, garlic and Bertman Original Ball Park Mustard. Place chicken in bowl or dish large enough to accommodate all pieces and add mixture. Marinate 1 hour in refrigerator. Remove chicken from marinade and toss with Asian-style rub until coated. Set chicken aside.
Heat a large skillet to medium-hot and add vegetable oil. Add half the chicken to pan and sauté 4 to 5 minutes on each side, or until golden brown and cooked throughout. Do not let rub darken. Repeat until all strips have been cooked.
Serve with sesame seeds, jasmine rice and bok choy. You may braise bok choy with onion and garlic and season with two tablespoons soy sauce or Japanese sake before serving.
Recipe by Chef Donna Chrizt of Marigold Catering