Easy Chicken and Vegetable Stir-Fry with Mustard Sauce

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Chinese NUTRITIONAL INFORMATION: Fiber 1 g Carbohydrate 50 g Cholesterol 46 mg Saturated Fat 4 g Total Fat 7 g Calories from Fat 17 % Calories 350 Protein 22 g Sodium 326 mg DIETARY EXCHANGE: Vegetable 1 Starch 3 Meat 2