Chicken and Zucchini in Mustard Sauce

Carrot and zucchini add color to this low-fat stir-fry. Cooking them quickly allows them to keep their crispness.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Chicken and Zucchini in Mustard Sauce

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5.0 by 1 people

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Directions

  1. For sauce, in a small bowl stir together yogurt, mustard, and tarragon. Set aside.
  2. 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 until vegetables are crisp-tender. Remove from wok.
  3. Add oil to hot wok. Stir-fry chicken for 3 to 4 minutes or until 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 until heated through.
  4. If desired, serve with hot cooked noodles. Makes 4 servings.
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Nutrition Facts (Chicken and Zucchini in Mustard Sauce)

  • Per serving:
  • 218 kcal ,
  • 8 g fat
  • 74 mg chol. ,
  • 313 mg sodium ,
  • 6 g carb. ,
  • 29 g pro.
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