Side Pannel
Glazed Chicken with Julienne Vegetables
Glazed Chicken with Julienne Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 2 tb Cornstarch
- 1 cn Chicken broth
- 1/4 c Apple juice
- 1 tb Honey
- 2 ts Dijon-style mustard
- 1 tb Vegetable oil
- 1 lb Boned and skinned chicken
- -breast halves
- 1 lg Carrot; cut in 1/4" strips
- 1 md Green pepper; cut in 1/4"
- -strips
Directions
In small bowl, stir together cornstarch, broth, apple juice, honey and
mustard; set aside.
In large skillet over medium-high heat, heat half of the oil. Brown
chicken 5 minutes on each side. Remove chicken from skillet; set aside.
Reduce heat to medium. In same skillet, heat remaining oil. Stir-fry
carrot and pepper until tender-crisp.
Stir in reserved cornstarch mixture. Cook until mixture boils and
thickens, stirring constantly. Reduce heat to low. Cover; simmer 5
minutes or until chicken is no longer pink. Serve with noodles.
NOTES : Original recipe calls for 2 tablespoons of oil.
mustard; set aside.
In large skillet over medium-high heat, heat half of the oil. Brown
chicken 5 minutes on each side. Remove chicken from skillet; set aside.
Reduce heat to medium. In same skillet, heat remaining oil. Stir-fry
carrot and pepper until tender-crisp.
Stir in reserved cornstarch mixture. Cook until mixture boils and
thickens, stirring constantly. Reduce heat to low. Cover; simmer 5
minutes or until chicken is no longer pink. Serve with noodles.
NOTES : Original recipe calls for 2 tablespoons of oil.
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