Glazed chicken and oriental vegetables

Yield: 4 Servings

Measure Ingredient
2 tablespoons Cornstarch
1 can (14.5 oz.) Swanson Oriental broth
1 tablespoon Honey
1 teaspoon Dry mustard
4 Skinless boneless chicken breast
1 large Carrot cut in 2-inch matchstick strips
1 pack (4 oz.) snow peas
4 cups Cooked rice (cooked without salt)

In a bowl mix cornstarch, broth, honey and mustard until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and snow peas.

Reduce heat to low. Cover and cook 5 minutes or untl chicken is no longer pink. Serve with rice. If desired, granish with cracked pepper.

449 calories per serving--4 grams fat.

Recipe By : Swanson Easy Low Fat Recipes Posted to Digest eat-lf.v096.n222 Date: Mon, 18 Nov 1996 12:08:22 -0500 From: LRW979@...

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