Asian Glazed Chicken & Vegetables
Ready in just 30 minutes, this subtly-flavored stir-fry is enjoyable for adults and kids alike. Plus, you can control the amount of spice in this dish by changing the amount of crushed red pepper to your liking.
Stir the broth, cornstarch, honey, vinegar, soy sauce and pepper in a small bowl until the mixture is smooth.Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.Stir the broth mixture, carrots and water chestnuts in the skillet. Cook and stir until the mixture boils and thickens. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir in the snow peas and cook until the mixture is hot.
2 cups Swanson® Chicken Broth3 tablespoons cornstarch0.333 cup honey0.25 cup cider vinegar2 tablespoons soy sauce0.125 teaspoon crushed red pepper1.25 pounds skinless, boneless chicken breast halves2 medium carrot, peeled and thinly sliced (about 1 cup)1 can (8 ounces) sliced water chestnuts, drained2 cups uncooked instant brown rice2 cups snow peas