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The night before last I made a new dish
Black Mustard Chicken
2 boneless skinless chicken breasts (sliced at an angle into thin strips)
black mustard seeds
cumin seeds
garlic powder
ground black pepper
green peppercorns, crushed
ginger powder
3-4 tablespoons of canola oil
heat a heavy saucepan on medium high heat
add canola oil, then immediately add chicken and spices (I don't have amounts yet, because I just threw the spices in)
cook on medium high heat until all sides of the chicken are golden and pieces are starting to become crispy.
cover and keep over low heat until ready to serve.
In this case I served with rice and coated with cheese sauce.
I really liked how the flavor and texture turned out. The review board seemed to approve as well because there were no leftovers.
Black Mustard Chicken
2 boneless skinless chicken breasts (sliced at an angle into thin strips)
black mustard seeds
cumin seeds
garlic powder
ground black pepper
green peppercorns, crushed
ginger powder
3-4 tablespoons of canola oil
heat a heavy saucepan on medium high heat
add canola oil, then immediately add chicken and spices (I don't have amounts yet, because I just threw the spices in)
cook on medium high heat until all sides of the chicken are golden and pieces are starting to become crispy.
cover and keep over low heat until ready to serve.
In this case I served with rice and coated with cheese sauce.
I really liked how the flavor and texture turned out. The review board seemed to approve as well because there were no leftovers.