Ingredients
- 1 carrot in (cut)
- 1 green pepper in (cut)
- 1 pound boned
- 1/4 cup apple juice
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 teaspoons dijon-style mustard
- 1 package chicken broth
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.
