Honey Mustard Chicken and Peas

What you need

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup whole grain mustard
• 3 tbsp honey
• 0.5 cup chicken broth
• 1 cup frozen peas, thawed
• 1 tbsp cornstarch mixed with 1 tbsp water
• Fresh dill for garnish

The easy way

1. Season chicken strips with salt and pepper; heat olive oil in a large skillet over medium-high heat.
2. Cook chicken strips for 5-6 minutes until browned on all sides and cooked through (165°F); remove from pan.
3. In the same pan, whisk together mustard, honey, and broth; bring to a simmer over medium heat.
4. Stir in cornstarch slurry and cook for 1 minute until sauce thickens; return chicken to the pan.
5. Add thawed peas and toss gently to combine; cook for 1 minute until peas are heated through.
6. Garnish with fresh dill and serve over rice or noodles; refrigerate leftovers within two hours in a sealed container.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.