MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Honey-Mustard Chicken
Categories: Chicken, Chinese, Vegetables, Rice, Citrus
     Yield: 6 Servings

     1 lb Chicken in bite-size pieces
   1/2 ts Salt (optional)
   1/4 ts Black pepper
     2 ts Butter; softened, or oil
     1 c  Onion; chopped
     1 cl Garlic; minced
 1 1/4 c  Chicken broth
     2 tb Mild honey
     2 tb Lemon juice
   1/4 ts Salt; to taste (optional)
 1 1/2 c  Cauliflower florets
     1 lg Carrot; scraped, thin sliced
   1/4 c  Water
     1 tb Corn starch
     2 tb Dijon-style mustard
 1 1/4 c  Dry long-grain white rice

 Cut chicken into small bite-sized pieces. Sprinkle with 1/2 ts
 salt, if desired, and pepper. In large nonstick, spray-coated
 skillet, cook chicken pieces over medium heat, turning frequently
 with large wooden or plastic spoon, 7 to 10 minutes or until they
 begin to brown and are cooked through. Remove and set aside in
 medium bowl.

 In same skillet, combine butter, onion, garlic, and 3 tb broth.
 Cook over medium heat, stirring frequently, 6 to 7 minutes or until
 onion is tender. If liquid begins to evaporate, add a bit more broth.

 Add honey and lemon juice to pan with onions, and stir to combine
 well. Stir in remaining chicken broth and salt, if desired. Stir in
 reserved chicken, cauliflower, and carrot. Bring to a boil. Cover,
 reduce heat, and simmer 20 minutes or until flavors are blended. *

 Meanwhile, cook rice according to package directions.

 Combine water and corn starch. Stir into simmering sauce and cook,
 stirring, until thickened. Stir in mustard. Simmer an additional 1
 or 2 minutes. Arrange rice on large serving platter. Top with
 chicken and sauce. Or serve individual portions over rice.

 Judi's Notes: I have not tried this dish but cooking cauliflower
 for 20 minutes is just too long. I would advise 10 minutes tops to
 keep it's bright color and not become mushy.

 * UDD's note: I steam the cauliflower and carrot in my rice steamer
 before steaming the rice. Hold the veggies aside to add back into
 the mix with the chicken just long enough to let the flavours marry.

 Also noted: a wok will work well in place of the non-stick skillet.
 This is an oriental dish, after all.

 Recipe by Skinny One-Pot Meals by Ruth Glick

 Shared and MM by Judi M. Phelps
 <[email protected]> or <[email protected]>

 Amended slightly by Uncle Dirty Dave

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