Glazed Chicken with Julienne Vegetables

* Exported from MasterCook *

Glazed Chicken with Julienne Vegetables

Recipe By : SuperValu and Campbells (Linda Gordon)
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Dinner
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
1 can chicken broth
1/4 cup apple juice
1 tablespoon honey
2 teaspoons Dijon-style mustard
1 tablespoon vegetable oil
1 pound 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.

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NOTES : Original recipe calls for 2 tablespoons of oil.

Calories - 235.4
Total Fat - 6.3g
Cholesterol - 67mg
24.5%CFF
Linda Gordon
lgordon@brunswickmicro.nb.ca