Chicken and Celery in Mustard Sauce

Author: Canadian Living

The small ribs of organic celery look pretty and are packed with flavour.
For more kick, increase the mustard to 4 tsp (20 mL).

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2009

Ingredients

  • 4 celery or 3 ribs regular celery
  • 4 gingerroot
  • 1 chicken breast
  • 1 tablespoon dry mustard powder
  • 1 tablespoon light or sodium-reduced soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon granulated sugar
  • 2 green onions white parts only
  • 1/4 cup loosely packed coriander leaf

Method

Cut each celery rib crosswise in half. Blanch in saucepan of boiling salted water for 45 seconds; remove with tongs and chill in ice water. Drain and pat dry. Cut into 2-inch (5 cm) long pieces.

Add ginger to boiling water; reduce heat to low. Cover and poach chicken until no longer pink inside, about 15 minutes. Remove chicken from water and let cool. Remove skin and bones. (Make-ahead: Wrap and refrigerate celery and chicken separately for up to 6 hours.) Shred chicken.

In bowl, mix mustard powder with 1 tbsp (15 mL) water to make paste; let stand for 10 minutes. Whisk in soy sauce, sesame oil, vinegar and sugar until sugar is dissolved. Stir in onions.

Place celery on serving plate; top with chicken. Spoon mustard sauce over top. Garnish with coriander.

Nutritional facts Per each of 8 servings: about

  • Sodium 140 mg
  • Protein 4 g
  • Calories 46.0
  • Total fat 3 g
  • Cholesterol 11 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Celery in Mustard Sauce

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