Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken

We don’t watch a whole lot of cable television in our house, but when the TV is on it often seems to be on some sort of cooking show. What can I say, it’s a pleasure to watch good food being made! In fact, one of the few shows that we made a concerted effort to watch regularly was My Kitchen Rules (the Australia version), which was fantastic. Normal people making amazing food in their own kitchens, then cook-offs at a beautifully equipped chef’s kitchen. A lot of their recipes were pretty gourmet, though, requiring ingredients or equipment that I probably won’t own for a few years.

However, on one TV watching occasion, I saw this dish being prepared on Master Chef. I went online to find the recipe, because it just looked so darn amazing and easy to boot. It’s a bit different from your every day chicken dish, too. And let’s not forget that it makes great leftovers for lunch the next day!

Creamy Honey Mustard Chicken

Inspired by a similar recipe on Master Chef

Serves: 5-6
Cooking time: 30 minutes
Difficulty: Easy


  • 4 chicken thighs or breasts, sliced into large bite-size pieces
  • 2 large handfuls snow peas or green beans
  • 1 large handful (about 5-6) white mushrooms, sliced into quarters
  • 1 medium potato, peeled and chopped into 1 cm cubes
  • 1 onion, sliced thinly (I used brown, but a red onion would add great colour)
  • 1-2 cloves garlic, minced
  • 2 green (spring) onions, sliced thinly
  • 1 tbsp sesame seeds or 2 tsp poppy seeds
  • 1 tbsp each dijon or wholegrain mustard and honey
  • 1 cup prepared chicken or vegetable stock
  • 1/2 cup sour cream
  • 1 tbsp cornstarch + 3 tbsp warm water
  • 1/4 tsp each oregano and thyme
  • salt and pepper, to taste

Slice up your chicken and cook in a wok or large frying pan with a bit of oil, a pinch of the oregano and thyme, salt and pepper, and a few tablespoons of white wine if you happen to have it on hand (like I always do while cooking, hehe).

Once the chicken is cooked (you can see no more pink and cutting into a piece shows clear juices—but careful not to overcook, chicken dries out very quickly), remove from heat and set aside.

In the same large wok, add another tbsp or so of oil and add the onion, garlic, and potato. Stir and cook until the onion begins to soften and turn golden. Add about half of your chicken stock and spices, and cover. Allow to cook, stirring occasionally, until potato has softened (add a bit more of the chicken stock if need be, or some extra water, if the onion starts sticking or getting to dark).

Meanwhile, roast your sesame seeds or poppy seeds in a dry pan over medium heat until golden. If you’re using wholegrain mustard, you may or may not want to omit these. Dissolve your cornstarch into the water and the remaining chicken stock, stir in honey and mustard (zap it in the microwave to heat it up if you have problems dissolving it all together). Once your potatoes are fairly soft (though not mushy), toss in your snow peas or green beans, green onion, roasted sesame or poppy seeds, and your honey mustard mixture. Cover and cook for a few minutes until the green vegetables start to soften only slightly.

Add your chicken and sour cream at this point—stir to coat everything well, and keep on the heat for about 3-4 more minutes, until chicken has heated through and flavours combine. Taste and adjust spices and salt and pepper as necessary.

Serve on couscous, rice, or quinoa. Enjoy!

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