Asian Glazed Chicken and Stir-Fry Vegetables

By phowley

Ingredients

• 3 tbsp cornstarch
• 1 can (14 1/2 oz) Swanson chicken broth (1 3/4 c)
• 1/3 c each vinegar and honey (1/4 c vinegar)
• 1 tbsp soy sauce
• 1/4 tsp crushed red pepper
• 4 boneless chicken breast halves
• 1 c thinly sliced carrots
• 1 can (8 oz) sliced water chestnuts, drained
• 2 c snow peas

Preparation

Step 1

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 minutes or until done.
Stir in snow peas.