Category: Chicken

2 tbsp Cornstarch

1 can Chicken broth

1/4 cup Apple juice

1 tbsp Honey

2 tsp Dijon-style mustard

1 tbsp Vegetable oil

1 lb 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@brunswickmicro.nb.ca>



NOTES : Original recipe calls for 2 tablespoons of oil.