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Spicy Honey-Mustard Chicken Stir-Fry
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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
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |