Asian Glazed Chicken & Stir-Fry Vegetables

You won't have to call them twice to the table when they get a whiff of
what's for dinner tonight!

Asian Glazed Chicken & Stir-Fry Vegetables
from Campbell's Kitchen

Prep/Cook Time: 25 min.

3 tbsp. cornstarch
1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cups)
1/3 cup honey
1/4 cup cider vinegar
2 tbsp. soy sauce
1/8 tsp. crushed red pepper
4 boneless chicken breast halves
1 cup thinly sliced carrots
1 can (8 oz.) sliced water chestnuts, drained
2 cups snow peas
4 cups hot cooked white OR brown rice, cooked without salt

Directions:
MIX cornstarch, broth, honey, vinegar, soy and pepper.
COOK chicken in nonstick skillet until browned.
ADD cornstarch mixture, carrots and water chestnuts. Cook and stir until
mixture boils and thickens. Cover and cook over low heat 5 min. or until
done. Stir in peas. Serve with rice. Serves 4.
For Extra Flavorful Rice: Cook rice in Swanson(R) Chicken Broth instead of
water. No need to add salt or butter.

Kitchen Clip:
Always cook rice, noodles and potatoes in broth for maximum flavor.
Received on Tue Apr 26 17:36:39 2005