Chicken And Vegetables With Mustard Sauce from Healthy Diabetic Recipes

Chicken And Vegetables With Mustard Sauce Recipe

Recipe Ingredients:

1 tbsp sugar
2 tsp cornstarch
1 1/2 tsp dry mustard
2 tbsp low-sodium soy sauce
2 tbsp water
2 tbsp rice vinegar
1 lb boneless skinless chicken breasts
4 tsp vegetable oil, divided
2 garlic cloves, minced
1 small red bell pepper, cut into
short thin strips
1/2 cup thinly-sliced celery
1 small onion, cut thin wedges
3 cups hot cooked Chinese egg noodles, (3 oz uncooked)

Recipe Instructions:

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.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 350; Calories from fat 17%; Total Fat 7g; Saturated Fat 4g; Protein 22g; Carbohydrates 50g; Cholesterol 46mg; Sodium 326mg; Dietary Fiber 1g.

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

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

:: TOP ::