Nha Bep Vietnam, Day Nau An, Nau An Ngon, Cong Thuc Nau An, Nau An Gia Dinh

Afghan Mustard Chicken

2 lbs.  skinless, boneless, chicken breast

14 oz. yellow mustard

½ tbsp. ground coriander

1 tsp. cumin

½ tsp. black pepper

1 tsp. Kosher salt

2 tbsp. olive oil

1 medium yellow onion, peeled and sliced thin

1 medium green bell pepper, seeded and sliced thin

1 medium red bell pepper, seeded and sliced thin

After washing and drying, cut chicken in thin long strips, similar to fajita meat.  Combine the chicken, mustard, coriander, cumin, pepper and salt in a bowl.  Mix well, until all pieces of chicken are coated with mustard.  Cover with plastic wrap and marinate for 1 hour.  This dish can be marinated for many hours or overnight if you like.

Heat the olive oil in a large sauté pan over high heat.  Add the chicken, stir well so it doesn’t stick and drop the temperature to medium high.  Cooking, stirring regularly, until just cooked through, around 10 minutes.  A thick sauce will form.  Add the onions and peppers to the pan and stir fry in the sauce for 5 minutes or until they are slightly tender.   If you like your veggies softer,  you can cook  for another 5 minutes.