MomsMenu.com Recipe Finder Chicken and Vegetables with Mustard Sauce

1 tablespoon sugar
2 teaspoons cornstarch
1-1/2 teaspoons dry mustard
2 tablespoons low-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)

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 no longer
pink. 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.

Dry mustard and rice vinegar add a zesty counterpoint to this satisfying entree.

Nutrients per Serving:
Calories 350
% calories from fat 17%
Total Fat 7 g
Sat. Fat 4 g
Protein 22 g
Carbohydrates 50 g
Cholesterol 46 mg
Sodium 326 mg
Dietary Fiber 1 g

Dietary exchanges:
3 Starch
2 Meat
1 Vegetable

Makes 4 servings