1 small onion, minced
½ cup water
1 tablespoon chicken bouillon granules
1 tablespoon Dijon mustard
1 tablespoon of Worcestershire sauce
2 teaspoons of corn starch
1 teaspoon of garlic salt
1 teaspoon of prepared horseradish
Vegetable oil (spray)
Cut chicken into medium sized stripes, length-ways. Apply spray oil to large frying pan and heat to a medium temperature.
Add chicken and stir-fry for about 5 minutes or until golden brown.
Stir in onion, water, chicken bouillon granules, mustard, Worcestershire sauce, cornstarch, garlic salt, and horseradish.
Simmer, stirring frequently for about 10 minutes or until tender and sauce are thick. Serve onto a bed of rice.