Cut the celery and peppers into 5mm thick julienne. Cut the green onions into 4cm pieces. Slice the chicken breast meat into thin strips and season with salt and pepper. Combine the ★ ingredients.
If you slice the chicken against the grain, it won't get dried out and will taste good.
Heat up the oil in a frying pan. Stir fry the peppers and celery first and season with salt and pepper. After 2 minutes, add the chicken.
When the chicken is cooked through, add the green onion and the ★ ingredients. Shake the frying pan around, and when you hear popping noises turn the heat off.
Red bell peppers are packed with capsanthin, which has antioxidant properties, and helps to prevent the formation of melanin in your skin. So you're less likely to get age spots! It's an oil-soluble nutrient so eat it with oil.
Story Behind this Recipe
I like chicken breast meat and grainy mustard, so I use them together often. This chicken dish is well flavored and tastes great even when cold. It has lots of vegetables too so I pack it in my husband's bentos a lot too.
If you brown it a bit at the end, it will taste great. Try this recipe using thinly cut pork too. This only has 1.5g of salt per serving.