Asian Glazed Chicken & Stir-Fry Vegetables

This recipe combines delectable Asian flavors with fresh ingredients and
simple preparation to make a truly enjoyable dinner!

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 skinless, boneless chicken breasts
1 cup thinly sliced carrot
1 can (8 oz.) sliced water chestnuts, drained
2 cups snow peas
4 cups hot cooked regular long-grain white rice 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:
Cooked brown rice has a slightly chewy texture and nut-like flavor. The
tan color is caused by the presence of bran layers which are rich in
minerals and vitamins. Brown rice contains more fiber than white rice,
helping you feel full with fewer calories.
Received on Wed Apr 9 15:51:14 2008