Chicken & Zucchini In Mustard Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 cup low-fat plain yogurt
• 2 tablespoons dijon-style mustard
• 1/4 teaspoon dried tarragon (crushed)
• 1/2 cup carrot (about 1 medium cut into thin strips)
• 2 teaspoons garlic (minced)
• 2 cups zucchini (about 2 medium cut into thin strips)
• 1 tablespoon safflower oil
• 3/4 lb chicken breast (cut into bite size pieces)
• 2 cups jasmine rice (optional)
• cooking spray

Recipe

• 1 for sauce, stir together yogurt, mustard, and teragon. set aside.
• 2 spray wok/skillet with cooking spray coating. stir fry carrot and garlic over medium-high heat for 1 minute. add zucchini, stir fry about 3 minutes more till veggies are crisp-tender. remove from wok/skillet.
• 3 add oil to hot wok/skillit and add chicken. stir fry about 2-3 minutes or until it is no longer pink. return veggies to wok/skillet. add sauce; toss to coat all ingredients with sauce. cook and stir for 1 minuteor till heated through.
• 4 set with jasmine rice if desired.