Title: Glazed Chicken with Julienne Vegetables
Categories: Chicken, Dinner
Yield: 4 Servings

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

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"

NOTES : Original recipe calls for 2 tablespoons of oil.