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Chicken And Vegetables With Mustard Sauce

Ingredients: 

1 tablespoon sugar
2 teaspoons cornstarch
1 1/2 teaspoons dry mustard
2 tablespoons low-sodium soy sauce
2 tablespoons water
2 tablespoons rice vinegar
1 pound boneless skinless chicken breasts
4 teaspoons 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)

Yield: 

4 Servings

Method: 

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.