What To Do When That Sweet Hot Mustard is Calling Your Name

There was a full jar of sweet hot mustard staring at me from the corner of my kitchen Sweet and Spicy Mustard Chicken with Sauteed Napa Cabbage, Onions, and Almonds 2table.  The jar came from one of those large gift box holiday sets filled with varieties of artisan cheeses, sausages, and mustard.  My husband, Jeff, and I enjoyed the different types of hot mustard, but avoided the sweet mustard.  However, there it was.  Staring at me and saying, “Come on, Jessica.  Open me up.  Be creative and do something.  Trust me.  You will like the way I taste.”  I decided to be adventurous and looked up sweet hot mustard recipes on the Internet.  Lull and behold sweet hot mustard used as an ingredient for glazes, sauces, and marinades is a thing!  So, I had to try it.

This is my recipe for sweet hot mustard marinated chicken.  It is pretty good.  I was afraid that it would be too sweet and the thought of eating candy chicken sounds disgusting.  The sugars melt and create a light caramelized flavor (not candy chicken – phew!).  The mustard brings a nice note of savory, acidity, and balances out the sweetness.  Served with some kind of sauteed vegetable and steamed rice makes for a perfect and filling combination.  Hope you enjoy it!


Sweet Hot Mustard Chicken with Sauteed Napa Cabbage, Onions, and Almonds

Ingredient List

A handful of Slivered Almonds
Sprinkle of Cayenne Pepper
6-8 Chicken Thighs
1/2 teaspoon of Chipotle Powder
Extra Virgin Olive Oil
1-2 cups of thinly chopped Napa Cabbage
1/2 large Onion thinly sliced
Salt and Pepper
Sweet Hot Mustard

Start by rinsing and cleaning the CHICKEN THIGHS and set them in a mixing bowl

  • Cover with SWEET HOT MUSTARD, SALT, PEPPER, and CHIPOTLE POWDER
    • Let the chicken marinade in the refrigerator for at least 20 minutes and no more than 24 hours

While the chicken marinades take out another mixing bowl

  • Add the chopped NAPA CABBAGE, sliced ONIONS, ALMONDS, CAYENNE PEPPER, SALT and PEPPER
  • Drizzle some EXTRA VIRGIN OLIVE OIL and then mix the ingredients together
  • Take out a saute pan and bring to a high heat
  • Lower the heat to medium-high, and let the vegetables cook until the onions are translucent
    • Move the ingredients around to make sure the vegetables cook evenly and do not stick to the bottom of the pan

Take the chicken out of the refrigerator and use a wok, or another saute pan, and bring to a high heat

  • Once the wok is hot lower the heat to medium-high and gently place chicken thighs and let them cook for 3-4 minutes on one side and then flip over to the other side and let cook for another 3-4 minutes
  • Take off a small piece of chicken to see how far along it has cooked
    • The center should not be raw
  • Continue to flip the chicken thighs every 3-4 minutes until they completely cook

Serve as is or add on top of brown or white rice. Eat well!!

Sweet and Spicy Mustard Chicken with Sauteed Napa Cabbage, Onions, and Almonds 4

 

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