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Chicken And Zucchini In Mustard Sauce

Diet.Chef's picture
Ingredients
  Low fat plain yogurt 1⁄2 Cup (8 tbs)
  Dijon style mustard 2 Tablespoon
  Dried tarragon 1⁄4 Teaspoon, crushed
  Nonstick spray coating 2 Tablespoon
  Carrot 1 Medium, cut into thin strips
  Garlic 1 Clove (5 gm), minced
  Zucchini 2 Medium, cut into thin strips
  Cooking oil 1 Tablespoon
  Chicken breast halves 12 Ounce, boned skinless, cut into bite size pieces
  Hot cooked noodles 2 Cup (32 tbs)
Directions

For sauce, in a small bowl stir together yogurt, mustard, and tarragon.
Set aside.
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 till vegetables are crisp tender.
Remove from wok.
Add oil to hot wok.
Stir fry chicken for 2 to 3 minutes or till 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 till heated through.
If desired, serve with hot cooked noodles.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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