Chicken and Zucchini in Mustard Sauce

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   1.

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   For sauce, in a small bowl stir together yogurt, mustard, and tarragon.

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   Set aside.

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   2.

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   Spray a wok or large skillet with nonstick spray coating.

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   Heat over medium-high heat.

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   Stir-fry carrot and garlic 1 minute.

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   Add zucchini; stir-fry about 3 minutes more or until vegetables are crisp-tender.

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   Remove from wok.

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    3.

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    Add oil to hot wok.

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    Stir-fry chicken for 3 to 4 minutes or until no longer pink.

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    Return vegetables to wok.

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    Add sauce to wok; toss to coat all ingredients with sauce.

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    Cook and stir for 1 minute or until heated through.

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    4.

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    If desired, serve with hot cooked noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.