Chicken and Peppers with Lemony Mustard SauceTender chicken and colorful bell peppers cooked in a lemony mustard sauce and served over rice
Recipe Rating  3 ratings. Rate this recipe Time:
Hands On: 15 minutes
Total Time: 35 minutes Servings: Makes 4 servings (3/4 cup chicken mixture over 3/4 cup rice each)
| Ingredients |
- 1 cup long-grain white rice, uncooked
- PAMŪ Original No-Stick Cooking Spray
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 pkg (0.87 oz each) chicken gravy mix
- 1/4 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 3/4 cup water
- 3 tablespoons Gulden'sŪ Spicy Brown Mustard
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
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 | Directions | - Cook rice according to package directions.
- Spray large skillet with cooking spray. While cooking rice, add peppers; cook over medium-high heat 5 minutes, or until crisp-tender, stirring frequently. Remove bell peppers from skillet; set aside.
- Combine gravy mix and ginger in medium bowl. Add chicken; toss to coat. Spray skillet with additional cooking spray. Add chicken; cook over medium heat 4 to 5 minutes, or until no longer pink in centers, stirring occasionally. Stir in water, mustard and sugar; bring to a boil. Return bell peppers to skillet; cook until heated through, stirring occasionally. Stir in lemon juice and salt. Serve over the rice.
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| Cook's Tips | Great Substitute: Omit brown sugar. Substitute 1/4 cup Gulden'sŪ Zesty Honey Mustard for the 3 tablespoons brown mustard.
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 Nutrition Facts Amount per Serving Calories 392 % Daily Value* Total fat 8% 5 g Saturated fat 6% 1 g Cholesterol 24% 73 MG Sodium 24% 581 MG Carbohydrate 17% 51 g Dietary fiber 5% 1 g Sugars 1% 6 g Protein 63% 31 g Vitamin A 20% Vitamin C 116% Calcium 4% Iron 17% * Percent Daily Values are based on a 2,000 calorie diet
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