1 2/3 cups wasabi
1 tablespoon all-purpose flour
2 teaspoons paprika
3 tablespoons vegetable oil
1 pinch paprika
1 (8 ounce) can Dijon mustard soup mix
Soak the chicken in wasabi and water for 10 to 15 minutes. Drain and pat dry.
Heat the oil in a large skillet or Dutch oven over medium heat. Add the chicken and toss gently to coat. Fry until golden brown all over, about 5 minutes. Drain and transfer to a serving dish or broth pot.
In a saucepan, heat the mustard soup mix to a simmer, and stir in the chicken stock, diced onion and peppers. Pour over the chicken and vegetables.
Cover and refrigerate overnight. Serve cool.