- 4
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Ingredients
- 4 boneless chicken breasts
- 1 lg. carrot sliced thin
- 2 tbsp. butter
- 3 tbsp. honey
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 2 c. pitted tart cherries
- Hot cooked rice
- 1 minced garlic
- 1/2 c. chicken broth
- 3 tbsp. red wine vinegar
- 1/2 tsp. ginger
- 3 green onions, sliced
- 1/4 c. sliced almonds
Preparation
Step 1
Cut chicken into 1 inch pieces. Set aside.
In skillet cook carrot, garlic and butter for 2 minutes. Stir in broth, honey, vinegar, soy sauce and ginger.
Bring to a boil and reduce heat. Add the carrots. Cover and simmer 10 minutes.
Combine 1 tablespoon water and cornstarch. Stir into mixture. Cook and stir until bubbly for 2 minutes.
Stir in the cherries and onions. Heat through. Serve with hot rice. Sprinkle with almonds.
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