TLC Cooking "Chicken and Vegetables with Mustard Sauce"

Chicken and Vegetables with Mustard Sauce

Chicken and Vegetables with Mustard Sauce

YIELD Makes 4 servings
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Dry mustard and rice vinegar add a zesty counterpoint to this satisfying entree.

INGREDIENTS

1	tablespoon sugar
2	teaspoons cornstarch
1‑1/2	teaspoons dry mustard
2	tablespoons reduced-sodium soy sauce
2	tablespoons water
2	tablespoons rice vinegar
1	pound boneless skinless chicken breasts
4	teaspoons vegetable oil, divided
2	cloves garlic, minced
1	small red bell pepper, cut into short thin strips
1/2	cup thinly sliced celery
1	small onion, cut into thin wedges
3	cups hot cooked Chinese egg noodles (3 ounces uncooked)

PREPARATION:

Combine sugar, cornstarch and mustard in small bowl. Blend soy sauce, water and vinegar into cornstarch mixture until smooth. Cut chicken into 1-inch pieces.
Heat 2 teaspoons oil in wok or large nonstick skillet over medium heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is cooked though. Remove and reserve.
Add remaining 2 teaspoons oil to wok. Add bell pepper, celery and onion; stir-fry 3 minutes or until vegetables are crisp-tender.
Stir soy sauce mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens.
Return chicken with any accumulated juices to wok; heat through. Serve over Chinese noodles. Garnish with celery leaves, if desired.

This recipe appears in: Chinese

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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