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Spicy Honey-Mustard Chicken Stir-Fry

Spicy Honey-Mustard Chicken Stir-Fry
Peanut butter, lime juice, Dijon mustard and cayenne pepper boost the flavor in this tangy chicken dish from our Test Kitchen. Served with or without rice, it's a satisfying supper.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-fat peanut butter
  • 4 teaspoons lime juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 teaspoons canola oil, divided
  • 2 small zucchini, sliced
  • 1 medium sweet red pepper, julienned
  • Hot cooked rice, optional

Directions

  • In a blender or food processor, combine the first 10 ingredients;
  • cover and process until smooth. In a large nonstick skillet,
  • stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until
  • juices run clear. Remove chicken and keep warm. In the same skillet,
  • stir-fry vegetables in remaining hot oil until crisp-tender. Return
  • chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook
© Taste of Home 2013

2 of 2

Spicy Honey-Mustard Chicken Stir-Fry (continued)

Directions (continued)

  • and stir for 1-2 minutes or until thickened. Serve over rice if
  • desired. Yield: 4 servings.
Nutrition Facts: One serving (1 cup stir-fry, calculated without rice) equals 258 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 398 mg sodium, 14 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013