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Chicken in mustard sauce

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Ingredients/Components

large chicken breasts - 2 item
vegetable oil - 1/2 c
cornstarch - 1/4 c
egg whites, beaten - 3 item
sesame oil - 2 Tbsp
sugar - 3 Tbsp
white vinegar - 2 Tbsp
soy sauce - 2 Tbsp
dry mustard - 1 Tbsp
medium onion, peeled and cut in chunks - 1 item
rib celery with leaves, cut up - 1 item
to 6 cloves garlic, peeled - 5 item
white wine vinegar - 1 c
granulated sugar - 1 c
salt - 1/8 c
cayenne pepper - 1 Tbsp

How to make chicken in mustard sauce:

In blender or food processor, combine onion, celery, garlic and vinegar. Add the rest of the ingredients. Process just until thoroughly mixed, but not liquefied.

Use with chicken, pork (back ribs, spareribs, country-style ribs or pork chops), turkey, beef and shrimp. Pour out portion needed for grilling and store the remainder in the refrigerator. Makes about 5 to 6 cups. About 1/2 hour before cooking, brush the meat with sauce and refrigerate.

Open a cold bottle of beer and carefully attend to the chicken. Good things take time!

Recipe categories: Lunch/snacks, Main dish, Chicken breast.

Rating:

3.2

Average rating: 3.2, total votes: 5

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