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Asian Glazed Chicken & Stir Fry Vegetable Recipe

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This recipe for Asian Glazed Chicken & Stir Fry Vegetable is from The Powers Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons cornstarch
1 can chicken broth (14 1/2 ounces)
1/3 cup cider vinegar
1/3 cup honey
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper
4 boneless chicken breasts
1 cut thinly sliced carrots
1 can sliced water chestnuts, drained (8 ounce)
2 cups snow peas
Directions:
Directions:
MIX cornstarch, broth, vinegar, honey, soy, and pepper in cup until smooth.
COOK chicken in nonstick skillet until browned.
Add cornstarch mixture, carrots, and water chestnuts. Cook until mixture boils and thickens, stirring. Cover and cook over low heat for 5 minutes until done. Stir in snow peas.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve over Broth Simmered Rice

Cook rice in chicken broth, instead of water. No need to add salt or butter.

 

 

 

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