Mustard Chicken with Mushrooms, Peas and Mashed Potatoes

Ingredients

• Chicken Breast200 g
• Peas1/2 cup (100 g)
• Mushrooms1 cup (70 g)
• Onion1/4 count (38 g)
• Mustard1 teaspoon (5 g)
• Ground Red Chili Pepper1 teaspoon (5 g)
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   Next, put the peas in a pot with boiling water and let boil for 6 minutes. Once done, remove, drain and set aside.

3. 3

   Step 3

   At the same time, preheat the pan over medium-high heat. In the meantime, cut the chicken into bites and season with mustard, ground chili pepper and salt and pepper to taste.

4. 4

   Step 4

   Pour the oil and cook the chicken while stirring until brown. This will take about 4-6 minutes.

5. 5

   Step 5

   Chop the onion and slice the mushrooms. Add both to the chicken.

6. 6

   Step 6

   Stir-fry over medium heat for about 5-6 minutes. Optional: Add some more broth to make it juicier.

7. 7

   Step 7

   Add salt and pepper to taste and stir to integrate the flavors. You can also add a pinch of garlic paste or powder.

8. 8

   Step 8

   Once the potatoes are soft, remove and drain. Smash using a fork and mix with butter, milk and salt and pepper to taste.

9. 9

   Step 9

   Serve the hot mustard chicken with the mushrooms, peas and mashed potatoes on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mustard Chicken with Mushrooms, Peas and Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.