Chicken And Vegetables With Mustard Sauce

Recipe Ingredients

1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Cornstarch
1 1/2 teaspoons	7.5ml	Dry mustard
2 tablespoons	30ml	Low-sodium soy sauce
2 tablespoons	30ml	Water
2 tablespoons	30ml	Rice vinegar
1 lb	454g / 16oz	Boneless skinless chicken breasts
4 teaspoons	20ml	Vegetable oil - divided
2		Garlic cloves - minced
1		Red bell pepper - cut into (small)
		Short thin strips
1/2 cup	55g / 1.9oz	Thinly-sliced celery
1 cup	62g / 2.2oz	Onion - cut thin wedges (small)
3 cups	594g / 20oz	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.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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