A large piece of chicken breast, an American celery, a parsnip (asparagus or green pepper can be used instead), a tablespoon of honey,

Dijon mustard seed sauce, a tablespoon of salt and black pepper.

working methods

1

Cut the chicken breast into strips and marinate it with Dijon mustard seed sauce, honey, salt and black pepper for one night. Cut celery stems and parsnips into strips and chop celery leaves.

2

Heat the oil pan, put the marinated chicken into the pan, turn on medium heat, and stop for one minute without stirring.

three

Stir-fry the chicken a little after it changes color. Because there is honey in it, it is easy to appear caramel color, not burnt, so don't be nervous. After all the chicken is in caramelization, fish it up for later use.

four

Stir-fry the chopped celery and Saposhnikovia divaricata in the same pot. I like the unique aroma of Saposhnikovia divaricata, which is more obvious after heating, and it also matches the taste of mustard. There is no parsnip here, so you can use crispy vegetables instead, such as asparagus, cucumber and green pepper.

five

After the vegetables are soft and cooked, put the chicken breast into the pot and stir well, and try to salt it at the same time. Honey is too sweet, so the amount of salt should be more.

six

Sprinkle chopped celery leaves before taking out the pot, and finish.