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Chicken and Vegetables with Mustard Sauce
Yield: Makes 4 servings
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:
1.
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.
2.
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.
3.
Add remaining 2 teaspoons oil to wok. Add bell pepper, celery and onion; stir-fry 3 minutes or until vegetables are crisp-tender.
4.
Stir soy sauce mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens.
5.
Return chicken with any accumulated juices to wok; heat through. Serve over Chinese noodles. Garnish with celery leaves, if desired.
Nutritional Information:
| Serving Size: | |
| Fiber | 1 g |
| Carbohydrate | 50 g |
| Cholesterol | 46 mg |
| Saturated Fat | 4 g |
| Total Fat | 7 g |
| Calories from Fat | 17 % |
| Calories | 350 |
| Protein | 22 g |
| Sodium | 326 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 3 |
| Meat | 2 |
This recipe appears in:
Chinese
