Chicken And Vegetables With Mustard Sauce from Healthy Diabetic Recipes

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If you are unsure whether this Chicken And Vegetables With Mustard Sauce recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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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

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

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Important Note: This Chicken And Vegetables With Mustard Sauce recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Chicken And Vegetables With Mustard Sauce recipe is located in our Chicken Recipes section.

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This Chicken And Vegetables With Mustard Sauce Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.