Glazed Chicken With Julienne Vegetables

Ingredients

16 gr cornstarch
1 package chicken broth
60 ml apple juice
16 ml honey
10 ml dijon-style mustard
16 ml vegetable oil
270 gr boned
1 carrot in
1 green pepper in

Instructions

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.