Asian Glazed Chicken Stir-fry Vegetables

3 T. cornstarch
1¾ C. chicken broth
1/3 C. cider vinegar
1/3 C. honey
1 T. soy sauce
¼ t. crushed red pepper flakes
4 boneless, skinless chicken breasts, diced
1 C. carrots, thinly sliced
2 C. snow peas
  • Mix cornstarch, broth, vinegar, honey, soy and pepper until smooth
  • Cook chicken in wok until browned
  • Add cornstarch mixture and carrots to chicken
  • Cook mixture until it boils and thickens, stirring occasionally
  • Cover and cook over low heat for 5 minutes or until done
  • Stir in snow peas

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