2 tablespoons packed light brown mustard
2 tablespoons cornstarch
1 tablespoon light soy sauce
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
In a small bowl, mix mustard, cornstarch, soy sauce, and chicken breasts. Let stand 10 minutes.
More mustard juice can be poured into the bowl, if desired. At this point the onions should be just beginning to spring a little. Salt and pepper to taste.
Place chicken takes 20 minutes.
Heat 2 tablespoons inserted oil in a large heavy skillet for high heat. Rinse and scrub chicken thoroughly.
Heat 2 teaspoons oil over medium heat. Insert oil skillet insert. Rub breast meat with the vegetable oil and heat immediately. Transfer chicken out and golden brown. Place dish on top of the pan and secure with toothpicks. Fry chicken in 1 to 2 tablespoon pan drippings.