Monday, March 24, 2014

Chicken and Vegetables with Mustard Sauce

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

1. 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.
2. 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 cooked though. Remove and reserve.
3. Add remaining 2 teaspoons oil to wok. Add bell pepper, celery and onion; stir-fry 3 minutes or until vegetables are crisp-tender.
4. Stir soy sauce mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens.
5. Return chicken with any accumulated juices to wok; heat through. Serve over Chinese noodles. Garnish with celery leaves, if desired.

 






 

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