Chicken & Zucchini In Mustard Sauce

• 1/2 cup low-fat plain yogurt
• 2 tablespoons dijon-style mustard
• 1/4 teaspoon dried tarragon (crushed)
• 1/2 cup carrot (about 1 medium cut into thin strips)
• 2 teaspoons garlic (minced)
• 2 cups zucchini (about 2 medium cut into thin strips)
• 1 tablespoon safflower oil
• 3/4 lb chicken breast (cut into bite size pieces)
• 2 cups jasmine rice (optional)
• cooking spray

1. For sauce, stir together yogurt, mustard, and teragon. Set aside.
2. Spray wok/skillet with cooking spray coating. Stir fry carrot and garlic over medium-high heat for 1 minute. Add zucchini, stir fry about 3 minutes more till veggies are crisp-tender. Remove from Wok/skillet.
3. add oil to hot wok/skillit and add chicken. Stir fry about 2-3 minutes or until it is no longer pink. Return veggies to wok/skillet. Add sauce; toss to coat all ingredients with sauce. Cook and stir for 1 minuteor till heated through.
4. Set with jasmine rice if desired.

lowfat plain yogurt, mustard, tarragon, carrot, garlic, zucchini, safflower oil, chicken breast, jasmine rice, cooking spray

Taken from www.food.com/recipe/chicken-zucchini-in-mustard-sauce-310913 (may not work)