2 tsp. peanut or vegetable oil
2 (3 oz.) chicken cutlets
1 c. thoroughly washed sliced leeks (white portion only)
1 c. thoroughly washed shitake or white mushrooms
1/2 c. red bell pepper strips (3 x 1/2 inch)
1/2 c. Chinese pea pods (snow peas), stem ends and strings removed
1 med. mild chili pepper, seeded and minced
2 garlic cloves, sliced
1 tsp. grated pared ginger root
1/2 c. water
1 tbsp. reduced sodium-soy sauce
1 packet instant chicken broth and seasoning mix
1 tsp. cornstarch
1/8 tsp. powdered mustard
4 drops hot sauce

In 9-inch non-stick skillet heat oil; add chicken and cook over high heat, turning once, until browned on both sides and cooked through, about 2 minutes each side. Transfer chicken to a plate and set aside.

In same skillet, combine leeks, mushrooms, bell pepper, pea pods, chili pepper, garlic, and ginger root and cook over medium heat, stirring quickly and frequently until tender-crisp, about 5 minutes.

In 1-cup liquid measure, combine water, soy sauce, broth mix, cornstarch, mustard, and hot sauce and stir to dissolve cornstarch; add to vegetables in skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; return chicken to skillet and turn to coat with sauce. Cover and let simmer until chicken is heated through and flavors blend, about 3 minutes. Makes 2 servings.