Chicken strips with mustard, honey and curry
I always have chicken breasts and breasts in the freezer I buy them at the supermarket (red label only) or at the poultry market where I usually go. There, in addition, they put them in a vacuum, which is super practical and allows me to keep them a little more. I like to cook them in cubes because the egg whites dry less. I think cooking chicken breasts is always a bit complicated. It quickly becomes suffocating Christian if we overcook them.
In short, here is the recipe:
For 4 people
- 12 needles chicken red label (approximately 500 g)
- 2 tablespoons of mustard
- 2 level scoops honey
- 1/2 teaspoon Sriracha sauce or 1 pinch of chili
- 2 tablespoons oil
- 1 teaspoon curry powder
- 1 pinch of salt
- 1 lime
- 1 bunch of parsley
Wash and chop the equivalent of 2 tablespoons of parsley. Wash the lemon well (we will use the zest).
Put the mustard and honey in a bowl. Mix and then add Sriracha sauce, curry and oil. Stir again.
Cut the chicken strips into 2 cm cubes. Dip them in the honey and mustard mixture. The pieces must be well coated.
Heat a pan over medium high heat. Place the fragrant chicken cubes inside and cook for 2 minutes on one side, 2 minutes on the other. Pour on the plate, sprinkle with parsley, sprinkle with a little lime juice and sprinkle with lime zest and a pinch of salt.
Excellent. Serve with quinoa for example.