Asian Glazed Chicken & Stir Fry Vegetables

Asian Glazed Chicken & Stir Fry Vegetables

3 Tbsp. cornstarch
1 can (14 1/2 oz.) Swanson chicken broth (1 3/4 cups.)
1/3 cup. cider vinegar
1/3 cup. honey
1 Tbsp. soy sauce
1/4 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 cup. Broth Simmered Rice

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 5 min. or until done. Stir in
snow peas. Serve with Broth Simmered Rice. Serves 4. Broth
Simmered Rice: Cook rice in Swanson Chicken Broth instead
of water. No need to add salt or butter.

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