Honey mustard chicken is something that I used to make all the time back in my additive-loving days... back then I used jars of sauce from the supermarket (cringe!)... Not sure why, because it is so easy to make this dish with very simple ingredients. So here is my version of it, which I have also made dairy-free using some of my homemade nut milk.
Ingredients (serves 4-6)
1 clove garlic
1 tbsp duck fat (or other cooking fat)
500g free-range chicken fillets, cubed
2 carrots, diced
1/2 zucchini, diced
500mL milk of choice (I used my homemade cashew milk)
2 tbsp pure honey
1.5 tbsp wholegrain mustard
1 tsp Herbamare
1 tbsp chopped fresh parsley
2 tbsp cornflour (gluten-free)
Rice, to serve
1. Melt the cooking fat in a pot over medium heat. Add the diced onion and minced garlic. Cook until softened.
(In Thermomix, add halved onion and garlic clove. Chop 5sec/sp6. Add cooking fat and cook 2min/100deg/sp1).
2. Add cubed chicken and diced veggies. Cook, stirring, for a few minutes or until chicken is mostly cooked through.
(In Thermomix, add chicken and veggies and cook 5min/100deg/rev+speed soft)
3. Add milk, honey, mustard, Herbamare and season with salt and pepper. Cook, stirring, for a few minutes.
(In Thermomix, add milk, honey, mustard, Herbamare and salt and pepper. Cook 7min/90deg/rev+sp1)
4. Mix cornflour with 1/4 cup of water (make sure it's smooth) and add to pot, with the chopped fresh parsley. Cook, stirring, for a few minutes or until the sauce has thickened slightly.
(In Thermomix, add cornflour mixed with 1/4 cup water and also add the parsley. Cook 3min/90deg/rev+sp1).