Glazed chicken with julienne vegetables

Yield: 4 Servings

Measure Ingredient
2 tablespoons Cornstarch
1 can Chicken broth
¼ cup Apple juice
1 tablespoon Honey
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.

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