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Chicken and Peppers with Lemony Mustard Sauce

Tender 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
Directions
  1. Cook rice according to package directions.
  2. 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.
  3. 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.

Cook's Tips
    Great Substitute: Omit brown sugar. Substitute 1/4 cup Gulden'sŪ Zesty Honey Mustard for the 3 tablespoons brown mustard.


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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