Spicy Honey-Mustard Chicken Stir-Fry

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

Instructions

1. 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.

Notes