Honey Mustard Chicken and Veggie Stir-Fry
  • Calories: 210
  • Total Fat: 8g
  • Total Carbs: 12g
  • Dietary Fiber: 3g
  • Dietary Fiber: 3g
  • Protein: 28g
  • Cholesterol: 70mg
  • Sodium: 340mg

Honey Mustard Chicken and Veggie Stir-Fry

Method:
Sautéed
Cooking Time:
15 min
Cooking Skill:
Beginner

Ingredients

  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons Taste Flavor Co. Honey Mustard Sauce
  • 2 teaspoons olive oil
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup snap peas
  • 1 small carrot, julienned
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (low-sodium)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper

Instructions

Instructions
  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.

  3. Add garlic, bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry for 3-4 minutes until tender-crisp.

  4. In a small bowl, mix Honey Mustard Sauce, soy sauce, ground ginger, and black pepper.

  5. Return chicken to the skillet, pour in the sauce, and toss to coat evenly. Cook for 1-2 more minutes to heat through.

  6. Serve hot over steamed jasmine rice or quinoa.

Featured in this recipe:

Sweet Honey Mustard

Meet your new main squeeze: sweet, tangy, and only 10 calories! Made with real U.S. honey, our Sweet Honey Mustard is so good, you’ll wonder how you ever lived without it

Sweet Honey Mustard

You may also like to taste: