Poulet à l’orange et aux graines de pavot

Ingrédients

• 1/4 cuphoneyAmount1/4 cupIngredienthoney
• 1 cupcold orange juiceAmount1 cupIngredientcold orange juice
• 2 tbsponion powderAmount2 tbspIngredientonion powder
• 1 tbspdried mustard powderAmount1 tbspIngredientdried mustard powder
• 2 tsppoppy seedsAmount2 tspIngredientpoppy seeds
• 1/2 tspsea saltAmount1/2 tspIngredientsea salt
• 1 tbspDijon mustardAmount1 tbspIngredientDijon mustard
• 2 tbspcornstarchAmount1/2 cupIngredientcornstarch
• 2 tbspoil
• 1 1/2 lbchickenAmount1 1/2 lbIngredientchickenPreparationcut into bite-sized chunks cut into bite-sized chunks
• SaltIngredientSalt and pepper and pepper
• 1/2 cupcornstarchAmount1/2 cupIngredientcornstarch
• 1 tbspoil

Préparation

1. 1

   In a small saucepan over medium heat, whisk honey, orange juice, onion powder, mustard powder, poppy seeds, sea salt, Dijon mustardAmount1 tbspIngredientDijon mustard, and 2 Tablespoons cornstarch together. Stir constantly until mixture comes to a boil. Add ½ cup oil and set sauce aside. In a resealable bag, toss chicken with ½ cup cornstarch, salt, and pepper until coated.

2. 2

   In a wok or large skillet over medium heat, warm 1 Tablespoon oil. Add chickenAmount1 1/2 lbIngredientchickenPreparationcut into bite-sized chunks and stir-fry until cooked through, about 8–10 minutes. Add sauce to the skillet and stir until chicken is evenly coated. Remove from heat and let sit for a few minutes before serving.