Glazed Chicken with Julienne Vegetables

One skillet, one sauce, and dinner is on the table. Boneless chicken breast gets browned until golden, then simmers in a glaze made from chicken broth, apple juice, honey, and Dijon mustard thickened with cornstarch. Julienned carrots and green bell pepper add color and crunch.

The apple juice is a smart addition here. It adds a subtle fruity sweetness that honey alone can’t deliver, and it rounds out the sharpness of the Dijon without masking it.

Browning the chicken first and removing it from the skillet is a key step. Those browned bits left in the pan (fond) dissolve into the sauce when you stir-fry the vegetables and add the liquid, building flavor without extra ingredients.

Kitchen Tips

• Mix the cornstarch slurry before you start cooking. Once the chicken is browned and the vegetables are stir-fried, things move fast.
• Cut the carrots and peppers into thin, even julienne strips so they cook at the same rate.
• Stir constantly when adding the cornstarch mixture. It thickens quickly and can turn lumpy if left alone.
• The chicken finishes cooking in the simmering sauce. Don’t overcook it during the initial browning, just get color on the outside.

Variations

• Add snap peas or broccoli florets alongside the carrots for a more colorful vegetable mix.
• Swap Dijon mustard for whole grain mustard for a rustic texture in the glaze.
• Serve over rice instead of noodles if you prefer.