Spicy Brown Mustard Chicken

Ingredients and Weight:

• Chicken breast: 500 grams (about 1 pound)
• Brown mustard: 3 tablespoons
• Red pepper flakes: 1 teaspoon
• Garlic: 4 cloves, minced
• Fresh ginger: 2 tablespoons, sliced
• Soy sauce: 2 tablespoons
• Honey: 1 tablespoon
• Rice wine or chicken broth: 1/2 cup
• Green onions: 2, chopped
• Salt and pepper: to taste
• Vegetable oil: for cooking

Preparation Time:

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Cut chicken breast into bite-sized pieces and season with salt and pepper.
2. Heat enough vegetable oil in a pan to shallow-fry the chicken pieces until cooked through and lightly golden. Remove and set aside.
3. In the same pan, add the garlic and ginger and cook for a minute.
4. Add the brown mustard, red pepper flakes, and honey. Stir to combine.
5. Pour in the rice wine or chicken broth and bring to a boil.
6. Add the cooked chicken pieces and let it simmer for about 10 minutes until the sauce thickens.
7. Lastly, add the chopped green onions and serve hot.

Nutritional Information:

(Based on the given ingredients)

• Calories: Approx. 400 per serving (based on the amount of chicken and other ingredients)
• Fat: Moderate
• Carbohydrates: Low to moderate (from the brown mustard and honey)
• Protein: High (from chicken)

Dish Characteristics:

• Spicy yet sweet flavor from the combination of brown mustard and honey.
• Rich in flavor with a touch of Asian influence from the brown mustard and ginger.
• Chicken is tender and coated with a savory sauce.

User Comments:

1. "This dish was a hit! The combination of flavors was unique and delicious."
2. "I loved the spiciness and the sweet touch from the honey. It made a great balance."
3. "The chicken was cooked to perfection, very tender and juicy."

Special Precautions and Tips:

• Use fresh ingredients for best results.
• Adjust the amount of red pepper flakes to adjust the level of spiciness.
• Chicken pieces should be cooked through before adding them to the sauce to prevent them from being overcooked in the sauce.
• If you can't find brown mustard, you can substitute with regular yellow mustard, but the flavor may differ slightly.