Yield: 4 Servings
|1 can||Chicken broth|
|¼ cup||Apple juice|
|2 teaspoons||Dijon-style mustard|
|1 tablespoon||Vegetable oil|
|1 pounds||Boned and skinned chicken breast halves|
|1 large||Carrot; cut in 1/4\" strips|
|1 medium||Green pepper; cut in 1/4\" strips|
In small bowl, stir together cornstarch, broth, apple juice, honey and mustard; set aside.
In large skillet over medium-high heat, heat half of the oil. Brown chicken 5 minutes on each side. Remove chicken from skillet; set aside.
Reduce heat to medium. In same skillet, heat remaining oil. Stir-fry carrot and pepper until tender-crisp.
Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve with noodles.
Recipe By : SuperValu and Campbells (Linda Gordon) Posted to Digest eat-lf.v096.n170 Date: Sun, 29 Sep 1996 12:34:12 +0000 From: "Linda Gordon" <lgordon@...> NOTES : Original recipe calls for 2 tablespoons of oil.