Glazed Chicken with Julienne Vegetables

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.