| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken, Dinner | 4 | Servings | |
INGREDIENTS
| 2 | T | Cornstarch |
| 1 | Chicken broth | |
| 1/4 | c | Apple juice |
| 1 | T | Honey |
| 2 | t | Dijon-style mustard |
| 1 | T | Vegetable oil |
| 1 | lb | Boned and skinned chicken |
| breast halves | ||
| 1 | Carrot, cut in 1/4" strips | |
| 1 | Green pepper, cut in 1/4" | |
| strips |
INSTRUCTIONS
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" <[email protected]> NOTES : Original recipe calls for 2 tablespoons of oil.
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