Recipe - Glazed Chicken With Julienne Vegetables

2 tablespoon Cornstarch
1 cn Chicken broth
One fourth cup Apple juice
1 tablespoon Honey
2 teaspoon Dijonstyle mustard
1 tablespoon Vegetable oil
1 pound 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 mediumhigh 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. Stirfry
carrot and pepper until tendercrisp.

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 eatlf.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.