Asian-Glazed Chicken and Stir-Fried Vegetables


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The sweet honey-soy sauce glazes gives the chicken an Asian flavor without being overwhelming.

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  • 3 Tbs. cornstarch
  • 1 14 1/2 oz. can chicken broth
  • 1/3 C. cider vinegar
  • 1/3 C. honey
  • 1 Tbs. soy sauce
  • 1/4 tsp. crushed red pepper
  • 4 boneless chicken breast halves
  • 1 C. thinly sliced carrots
  • 1 8 oz. can sliced water chestnuts, drained
  • 2 C. snow peas
  • 4 C. broth-simmered rice

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Mix cornstarch, broth, vinegar, honey, soy sauce and pepper in cup until smooth. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook until mixture boils and thickens, stirring. Cover and cook over low heat 5 minutes or until done. Stir in snow peas. Serve with Broth Simmered Rice.

Broth Simmered Rice: Cook rice in Chicken Broth instead of water. No need to add salt or butter.

Yield: 4 servings

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