Recipe: Honey Mustard Chicken
1 Lb. Boneless chicken breasts, cut into ½" slices
1 1/3 C. Carrots, julienned
1 C. Yellow peppers, sliced thin
2 C. Onion, sliced thin
1/2 Lb. Asparagus, rough part removed, cut in 2" pieces
2 Tbsp. Canola oil
1 bottle Your favorite honey mustard vinaigrette
Heat 10 - 12" skillet or wok and add oil. When hot, add carrots, peppers and onion. Sauté 5 minutes, tossing frequently. Add chicken, asparagus and one bottle of your favorite honey mustard vinaigrette. Cover pan and cook 3 minutes. Remove cover, toss and cook 1 minute longer.
Yield: 4 Servings.
Recipe provided by Annie's Naturals