Mustard Chicken - Frugal Food Friday

This isn't the most frugal of our favorite family recipes...but it is super easy.  Sometimes a super easy and healthy recipe that costs just a bit more is still frugal because you can throw it together on one of those nights when you otherwise might be tempted to eat out.  This recipe originally came from a recipe card a grocery store was giving out...sorry I can't remember which one.  I also don't have nutrition information on this, but maybe someone with a nutrition calculator can figure it out for us. 

I usually buy the frozen veggies at Costco in their frozen foods section.  I've had good luck finding inexpensive honey mustard or brown mustard at dollar stores are as a generic brand.  I also buy the chicken ahead on sale and freeze it in single meal portion quantities.

Mustard Chicken

Cook: 2 cups brown rice in rice cooker or on stove.

Cook:1 lb. Chicken breast, cut up with water or a little oil in frying pan.  (I usually start with a little oil to cook the chicken and add a little water to help cook the veggies.

Add: 1 pkg. Frozen stir fry vegetables. Cook until thawed and tender-crisp.

Separately combine:
1/4 cup Dijon mustard (We always use honey mustard or brown deli mustard.  We never have dijon on hand to use.  We've used regular yellow mustard.  It can work, but we don't like it as well.)
2 tbsp. Chicken broth (can add 1/2 tsp. Chicken bouillon instead)
1 tsp. Cornstarch. (I usually add more like a tablespoon, especially if you've added a bit of extra water to cook the veggies and/or chicken.)  Stir into cooked vegetable and meat mixture. Heat until thick and bubbly. Add a little water or more mustard/cornstarch mixture until sauce is desired consistency.

Add: 1/4 cup unsalted peanuts (optional)

Serve over cooked rice.