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Chicken Stir Fry with Mustard Sauce

 

Chicked stir fry with mustard sauce

No salt added soba noodles, if you can find them in your market, are a tasty and tender substitute for the rice stir-fry noodles.

2 servings; 134 mg. sodium per serving

Mustard Sauce

1/3 cup apple juice
2 teaspoons low-sodium Dijon mustard
1-1/4 teaspoons honey
1-1/4 teaspoons cornstarch
1/8 teaspoon black pepper

Main Dish

1 Tablespoon healthy oil
1/2 cup chopped green onions
1 large clove garlic, minced
1/4 cup frozen no salt added petite green peas
6 ounces cooked chicken breast, cut into small (1/2 inch) pieces
2 ounces rice stir-fry noodles

Prep. Instructions

1. Combine the ingredients for Mustard Sauce (above); stir well.
2. Combine green onions and garlic in a separate bowl.
3. Cook the noodles according to directions for stir fry, omitting salt; rinse and set aside.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9 inch fry pan over medium heat. Add green onions and garlic. Stir continually until onions are tender, about 3 to 4 minutes.

2. Add petite green peas. Continue to stir for an additional 2 minutes.

3. Add chicken. Stir for another 3 minutes.

4. Add noodles. Stir to combine.

5. Add mustard sauce, one-third at a time, stirring for 1 to 2 minutes after each addition while the noodles absorb the liquid. After the last addition of liquid, stir until liquid is completely absorbed and noodles are tender. Serve.


judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds