Honey Mustard Chicken Sauce


  • Jasmine or Basmati rice
  • 1 1/2 cups chicken broth
  • Skinless chicken breast fillets
  • 2 Teaspoons Olive Oil
  • Dangote Salt
  • 1/2 Teaspoon Black Pepper
  • 2 cups Chicken Broth
  • Onions
  • 3 Tablespoons Honey & Dijon mustard
  • 2 Tablespoons Cornstarch
  • 2 Teaspoons Dried Parsley
  • 1 Handful of Fresh Coriander
  • 1 Tablespoon of Fresh Ginger & Garlic Paste
  • 1 Lemon (Lemon Zest only)
  • 3 scotch bonnets (optional)
  • Dan-Q Chicken Seasoning
  • Dried Thyme
  • 6 small Fresh Ripe Tomatoes
  • Sweet peppers
  • Spring onions


Cook the rice first to get it started before the chicken. While the rice starts cooking, dice the chicken into cubes or cut into strips. Heat the olive oil in a large non-stick skillet over medium-high heat and add a bit of butter, onions and the chicken. Cook until the chicken breast is no longer pink for about six minutes, flipping once half-way though. Try not to move it so the pieces brown a bit. Add Dangote salt, Dan-Q chicken seasoning, black pepper, ginger and garlic paste, spring onions and stir to combine.

While the chicken cooks, whisk together the chicken broth, lemon zest, fresh tomatoes, spring onions, scotch bonnets, coriander, and all the other spices, then add the honey, mustard and cornstarch and whisk until well-combined. Add the broth mixture to the cooked chicken and stir well. Allow the mixture to start to bubble and cook for about 10 minutes, until slightly thickened, stirring occasionally for five minutes. Stir in parsley to garnish. Lastly add the red, yellow and green peppers to add colour. Serve with steamed rice, potatoes or anything of your choice.

  • Newsletter Signup

  • Free WordPress Themes
    Scroll Up