Spicy Honey-Mustard Chicken Stir-Fry Recipe

4.5 3 5
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Spicy Honey-Mustard Chicken Stir-Fry Recipe

Read Reviews
4.5 3 5
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 and stir for 1-2 minutes or until thickened. Serve over rice if desired. Yield: 4 servings.
Originally published as Spicy Honey-Mustard Chicken Stir-Fry in Light & Tasty December/January 2004, p17

Nutritional Facts

1 cup: 258 calories, 9g fat (1g saturated fat), 66mg cholesterol, 398mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 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
  1. 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.
Originally published as Spicy Honey-Mustard Chicken Stir-Fry in Light & Tasty December/January 2004, p17

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Reviews forSpicy Honey-Mustard Chicken Stir-Fry

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MY REVIEW
sewingpianist User ID: 5800540 60557
Reviewed Oct. 28, 2013

"This is fabulous! My husband was crazy about this recipe!"

MY REVIEW
debrayscott User ID: 5738636 143783
Reviewed Jan. 4, 2011

"it was a little suttle"

MY REVIEW
yummy7 User ID: 4358876 57090
Reviewed Sep. 2, 2009

"I would omit the hot pepper sauce and the cayenne pepper to omit the spicy for child friendly flavor and suggest toasted sesame oil for added flavor in this one. Along with fried rice as alternative option."

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