Spicy Honey-Mustard Chicken Stir-Fry

• 2 teaspoons cornstarch
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced-fat peanut butter
• 4 teaspoons lime juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 2 teaspoons canola oil, divided
• 2 small zucchini, sliced
• 1 medium sweet red pepper, julienned
• Hot cooked rice, optional

1. In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a
2. , stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

cornstarch, chicken broth, peanut butter, lime juice, mustard, honey, soy sauce, sesame oil, hot pepper sauce, cayenne pepper, chicken breasts, canola oil, zucchini, sweet red pepper, rice

Taken from www.tasteofhome.com/recipes/spicy-honey-mustard-chicken-stir-fry/ (may not work)