Chicken and Vegetables with Mustard Sauce
Dry mustard and rice vinegar add a zesty counterpoint to this satisfying entree.
Makes 4 servings
|1-1/2||teaspoons dry mustard|
|2||tablespoons reduced-sodium soy sauce|
|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)|
- 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.
|Calories from Fat||17 %|
|Total Fat||7 g|
|Saturated Fat||4 g|
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