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CHICKEN AND PEPPERS WITH LEMONY MUSTARD SAUCE

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 4
INGREDIENTS
  • 1 cup long-grain white rice, uncooked
  • PAM® 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's® Spicy Brown Mustard
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
DIRECTIONS

Cook rice according to package directions.

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.

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.