1 lb. chicken breast, cut into one inch cubes
soy sauce
2 tablespoons balsamic vinaigrette dressing
1 tablespoons yellow mustard
1/2 cup brown sugar
6 or 7 large carrots peeled, sliced in half, cut into angled pieces about 1 1/2 inches long
1 large green pepper, cut into lengthwise pieces and into smaller angled pieces
10 or so button mushrooms halved
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon Cajun seasoning, or to taste
salt and pepper, to taste

In a small bowl, combine chicken cubes and cover with enough soy sauce to completely cover chicken. Add mustard, brown sugar, and balsamic vinaigrette. Let marinate for 10 minutes.

Heat oil in a large wok on medium-high heat and add onions cooking until golden brown. Add garlic to onions once onions get soft, before they are golden brown. Add carrots, salt and pepper, and Cajun seasoning.

Let carrots cook for about 20 minutes. Add peppers.

Keep cooking at medium or medium-high heat, whichever keeps it simmering.

In a separate heated skillet on medium high heat, pour chicken along with marinade into skillet and let cook until chicken is cooked all the way through. Add mushrooms to the original wok and let cook for 3-4 minutes.

Add cooked chicken to wok and let simmer together for 5-10 minutes.

Serve over rice or alone.

Submitted by: Katie Leahy