Best Honey Mustard Chicken Stir Fry Recipes

SPICY HONEY-MUSTARD CHICKEN STIR-FRY

Spicy Honey-Mustard Chicken Stir-Fry image

Peanut butter, lime juice, Dijon mustard and cayenne pepper boost the flavor in this tangy chicken dish from our Test Kitchen. Served with or without rice, it's a satisfying supper.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-fat peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
Hot cooked rice, optional

Steps:

In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 398mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

HONEY-MUSTARD CHICKEN STIR-FRY

Honey-Mustard Chicken Stir-Fry image

Make and share this Honey-Mustard Chicken Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons natural-style peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne
1 lb boneless skinless chicken breast, cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
hot cooked rice (optional)

Steps:

In a food processor, combine first 10 ingredients; process until smooth.
In a large skillet, stir-fry chicken in 1 tsp hot oil 5-7 minutes until juices run clear. Remove chicken and keep warm.
In the same skillet stir-fry vegetables in 1 tsp hot oil until crisp-tender. Add chicken to pan and bring to a boil. Cook and stir 1-2 minutes until thick.
Serve over rice.

Nutrition Facts : Calories 267.2, Fat 12.1, SaturatedFat 2.1, Cholesterol 72.6, Sodium 450.6, Carbohydrate 11.7, Fiber 1.9, Sugar 8, Protein 28.3

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