Chicken & Peppers with Lemony Mustard Sauce
Ingredients
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1 cup long-grain white rice, uncooked
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SprayLite Butter Flavor Cooking Spray
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1 medium red bell pepper, cut into 1-inch pieces
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1 medium green bell pepper, cut into 1-inch pieces
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1 pkg (0.9 oz each) chicken gravy mix
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1/4 teaspoon ground ginger
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1 pound boneless skinless chicken breasts, cut into 1-inch chunks
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3/4 cup water
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3 tablespoons Mustard
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1 tablespoon firmly packed brown sugar
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1 tablespoon lemon juice
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1/4 teaspoon salt
Directions
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Cook rice according to package directions.
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Spray large skillet with SprayLite 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.
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Combine gravy mix and ginger in medium bowl. Add chicken; toss to coat. Spray skillet with additional SprayLite cooking spray. Add chicken; cook over medium heat 4 to 5 minutes, or until no longer pink in centers, stirring occasionally.
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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.
