Chicken & Zucchini In Mustard Sauce - cooking recipe

Ingredients

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

Preparation

For sauce, stir together yogurt, mustard, and teragon. Set aside.
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.
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.
Set with jasmine rice if desired.