Recipe and Photo by: Better Homes and Gardens
Small chunks of chicken breast and thinly sliced carrots and zucchini make this stir-fry with mustard sauce a fast, delicious weeknight dish.
plain low-fat yogurt
teaspoon dried tarragon, crushed
carrot, cut into thin strips (1/2 cup)
zucchini, cut into thin strips (2 cups)
ounces boneless skinless chicken breasts, cut into bite-size pieces
hot cooked noodles (optional)
1. For sauce, in a small bowl stir together yogurt, mustard, and tarragon. Set aside.
2. Spray a wok or large skillet with nonstick spray coating. Heat over medium-high heat. Stir-fry carrot and garlic 1 minute. Add zucchini; stir-fry about 3 minutes more or until vegetables are crisp-tender. Remove from wok.
3. Add oil to hot wok. Stir-fry chicken for 3 to 4 minutes or until no longer pink. Return vegetables to wok. Add sauce to wok; toss to coat all ingredients with sauce. Cook and stir for 1 minute or until heated through.
4. If desired, serve with hot cooked noodles. Makes 4 servings.
nutritional info per serving
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