We all have those nights where we are running low on groceries and we need to use the last of our produce. This is the perfect healthy meal that combines an array of vegetables with chicken. It is fast and easy, making it one of my go-to meals! You can switch up seasonings and veggies to create a whole new flavor; it is a versatile dish.
2 tablespoons canola oil
1 lb boneless chicken breast, cut into small pieces
1 medium yellow onion, chopped
3 celery stalks, chopped
1 red bell pepper, chopped
1, 8oz can sliced water chestnuts
garlic powder, seasoning salt, paprika, and pepper to taste
1/4 cup low sodium soy sauce
1/4 cup mustard
A pinch of cayenne pepper to spice it up
Bamboo shoots go really well in this dish also!
Heat your canola oil in a large skillet on medium high heat. Add chicken and cook until golden brown. Season the chicken to taste and add mustard. Stir until mustard is mixed thoroughly. Add water chestnuts and cook for about 3 minutes. Add all other vegetables and cook until onion is translucent and celery is at your preferred level of hardness/softness. I like to leave a bit of crispness in mine. At this point add your soy sauce and cook for 2-3 minutes. If you want more sauce, you can add 1/2 cup of water as well. Serve over a bed of rice or even try it with noodles. Enjoy!