Glazed Chicken with Julienne Vegetables
Yield
4 servingsPrep
5 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cornstarch
|
|
| 1 | can |
chicken broth
|
*
|
| ¼ | cup |
apple juice
|
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 1 | large |
carrots
cut into 1/4 inch strips |
|
| 1 | medium |
green bell peppers
cut into 1/4 inch strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cornstarch
|
|
| 1 | can |
chicken broth
|
*
|
| 59 | ml |
apple juice
|
|
| 15 | ml |
honey
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 1 | large |
carrots
cut into 1/4 inch strips |
|
| 1 | medium |
green bell peppers
cut into 1/4 inch strips |
|
Directions
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.
