1 1/2 tablespoons vegetable oil
1/4 cup sweet chili sauce
3 skins (chopped) chicken, cut into 1/2 inch pieces
1 onion, cut into 1/4 inch pieces
1 cup vegetable oil
1 (16 ounce) package broccoli, cut into 1/2 inch pieces
1 cup bell peppers, cut into 1/2 inch pieces
1 cup fresh mushrooms, sliced
1 cup sliced mushrooms
1 cup prepared Dijon-style mustard
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1 1/2 teaspoons onion powder
salt and pepper to taste
Heat oil and chili sauce in small saucepan over medium heat, stirring occasionally. Cook chicken pieces for about 5 minutes or until lightly browned. Stir chicken pieces in with vegetables; remove skin from vegetables and place on plate.
Return chicken pieces to skillet; drain and set aside.
Heat oil in large skillet over medium heat. Add chicken pieces and stir fry for about 5 minutes, or until chicken pieces are golden brown. Add oil and ginger paste and stir together together. Stir in mushrooms, onion, broccoli, bell pepper, mushrooms, onion, bell pepper, mushrooms, mushrooms and Dijon mustard, cover and simmer about 5 minutes.
Add soy sauce, sugar, salt and pepper. Stir together, and pour dressing over chicken pieces. Cover and simmer about 15 minutes, or until chicken is tender.
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