Chicken and
Stir Fry Vegetables
3 T. cornstarch
1 can chicken broth
1/3 c. cider vinegar
1/3 c. honey
1 T. soy sauce (I use low-sodium)
1/4 tsp. crushed red pepper
4 boneless chicken breast halves
2-3 carrots, sliced thin and diagonally
1 small can water chestnuts, drained
2 c. snow peas
4 c. Broth Simmered Rice (cook rice in chicken broth instead of
water, no butter or salt needed)
In a small bowl, mix together 1st six ingredients until smooth.
Set aside. Cook chicken breasts in a non-stick skillet over
medium-high heat until browned and done in the center. To the
skillet, add cornstarch mixture, carrots and water chestnuts.
Continue to cook until mixture boils and thickens, stirring
often. Stir in the snow peas, cover skillet and simmer over low
heat for 5 minutes. Serve with regular white rice, brown rice,
or Broth Simmered Rice.
Serving size: 4
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