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.
Ingredients
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
Instructions
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.
Asian Glazed Chicken & Vegetables
Print
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.
Ingredients
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
Instructions
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.
Recommended
Beef Stew in Red Wine Sauce
Add a touch of elegance to the classic beef stew recipe with a dash of red wine that makes for a deep-flavored and robust sauce.
Banana Crumb Muffins
Light, fluffy and scrumptious banana muffins with a delectable crumb topping truly sets these banana muffins apart from the rest!
Smoked Salmon Dip
A little vodka is what makes this creamy salmon dip especially good. It makes an elegant and easy make-ahead appetizer.
Chicken Cordon Bleu
The word "Cordon Bleu" is a french term that can be translated as "blue ribbon" and with this in mind, this recipe is certainly worthy of a blue ribbon. Try this savory French dish that combines chicken, ham, paprika and Swiss cheese in a breaded and sauteed outer shell smothered in a creamy white wine sauce.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal