Steamed Chicken with Whole Grain Mustard and Ponzu
Steamed Chicken with Whole Grain Mustard and Ponzu

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, steamed chicken with whole grain mustard and ponzu. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Steamed Chicken with Whole Grain Mustard and Ponzu is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Steamed Chicken with Whole Grain Mustard and Ponzu is something that I have loved my whole life.

Take this cold steak and cucumber salad, for instance. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat.

To begin with this recipe, we must prepare a few components. You can cook steamed chicken with whole grain mustard and ponzu using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Steamed Chicken with Whole Grain Mustard and Ponzu:
  1. Take Cooking time: 15 minutes
  2. Take 1 fillet Chicken breast
  3. Make ready 1/2 bunch Spinach
  4. Make ready 5 Okra
  5. Prepare 2 Cherry tomatoes
  6. Make ready 1 dash Salt
  7. Prepare 2 tbsp Cooking sake
  8. Get For the sauce
  9. Take 1 tbsp Whole grain mustard
  10. Get 2 tbsp Ponzu
  11. Take 1 tbsp Mirin

I love the chicken breast on a rotisserie or whole roasted chicken, but I find when they're cooked by themselves, they end up fairly boring, and more often than not, DRY. These mustard roasted chicken thighs are marinated in a super simple combo of grainy mustard, Dijon mustard, olive oil. Working with one or two tenders at a time, dredge first in the flour, shaking off any excess. Whisk in cream, mustard, and tarragon.

Steps to make Steamed Chicken with Whole Grain Mustard and Ponzu:
  1. Blanch the spinach, then chop into 5 cm pieces. Blanch the okra, then slice diagonally.
  2. Remove the skin from the chicken breast, then rub in a small amount of salt. Sprinkle on the sake, then steam the chicken by microwaving for 6 - 7 minutes at 500 W.
  3. When the chicken cools, chop into bite-sized pieces, transfer to a dish, then garnish with the spinach, okra, and cherry tomatoes.
  4. Combine the ingredients for the sauce, drizzle on top of the chicken and vegetables, and then serve.

With this dish, I always roast whole fingerling potatoes and saute some asparagus. I usually serve it with long grain. Back to Sauteed Chicken in Mustard-Cream Sauce. Pecan Cornmeal Crusted Chicken is a simple and delicious dinner for weeknights. Lean chicken breasts are coated in cornmeal and pecans, then Honey mustard sauce goes very well with chicken to begin with, but honey and pecans also go beautifully together.

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