| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Dinner |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 1 |
cn |
Chicken broth |
| 1/4 |
c |
Apple juice |
| 1 |
tb |
Honey |
| 2 |
ts |
Dijon-style mustard |
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Boned and skinned chicken breast halves |
| 1 |
lg |
Carrot; cut in 1/4" strips |
| 1 |
md |
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" <lgordon@brunswickmicro.nb.ca>
NOTES : Original recipe calls for 2 tablespoons of oil.
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