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
Directions:
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.
