Honey Mustard Chicken
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


1 cup sliced carrots
1 cup broccoli florets
1 cup sliced celery
cooking spray/oil
500g raw skinless diced chicken breast
1 teaspoon crushed garlic
1 diced small onion
2 teaspoons massels chicken style stock powder
4 tablespoons dijon mustard
2 tablespoons honey
1 tablespoon cornflour
1 375ml can evoporated milk


  1. Steam carrots, broccoli and celery.
  2. In a large frying pan coasted with cooking spray of your choice (olive oil, coconut, macadamia) saute chick and garlic for 3 minutes
  3. Add onion and cook a further 2 minutes
  4. Drain vegetables and add to pan, stirring 2 minutes or until combined
  5. Add stock powder, mustard, honey and mix well
  6. Blend cornflour (or other thickening agent of your choice) with evaporated milk and pour into the pan, stirring continuously until boiled and thickened
  7. Add pepper to taste
  8. You can replace chicken with pork or beef or firm tofu, if preferred