Spicy Honey-Mustard Chicken Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
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.
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