Asian Glazed Chicken & Stir-Fry Vegetables

Create a stir with supper tonight!

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

Prep/Cook Time: 25 min.

3 tbsp. cornstarch
1 3/4 cups Swanson(R) Chicken Broth
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.
 TIP: For Extra Flavorful Rice: Cook rice in Swanson(R) Chicken Broth
instead of water. No need to add salt or butter.
 Swanson Kitchen Tip: This recipe is also great using Swanson(R) Natural
Goodness(TM) Chicken Broth or Certified Organic Chicken Broth in place
of regular chicken broth.

Kitchen Clip:
For a twist, try Oriental rice noodles instead of rice. Serve orange
sherbet with Pepperidge Farm(R) cookies for dessert.
Received on Wed May 24 16:07:53 2006