Nutrition Facts

  • One serving:
  • (1 cup stir-fry, calculated without rice)
  • Calories:
  • 258
  • Fat:
  • 9 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 398 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 2 g
  • Protein:
  • 30 g
  • Diabetic Exch:
  • 4 lean meat, 1 vegetable, 1/2 starch.

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.

SERVINGS

4

CATEGORY

Main Dish

METHOD

Stir-Fry

PREP

10 min.

COOK

15 min.

TOTAL

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 and stir for 1-2 minutes or until thickened. Serve over rice if desired. Yield: 4 servings.

Printed from tasteofhome.com Jul 9, 2008

Copyright Reiman Media Group, Inc © 2008