Chicken and Vegetables with Mustard Sauce
Browse the recipe 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:
| 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 |