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.
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.
Serve over cooked rice.