Asian Glazed Chicken & Vegetables Recipe

  • 2 cups Swanson® Chicken Stock
  • 3 tablespoons cornstarch
  • 1/3 cup honey
  • 1/4 cup cider vinegar
  • 2 tablespoons soy sauce
  • 1/8 teaspoon crushed red pepper
  • 4 skinless, boneless chicken breast halves (1 pound)
  • 2 carrots, thinly sliced (1 cup) (medium)
  • 1 can sliced water chestnuts, drained (8 ounces can)
  • 2 cups uncooked instant brown rice
  • 2 cups snow peas
Stir the stock, cornstarch, honey, vinegar, soy sauce and pepper in a small bowl until the mixture is smooth. Set the mixture aside.

Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides.

Stir the stock mixture, carrots and water chestnuts in the skillet. Cook and stir until the mixture boils and thickens. Add 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 peas and cook until the mixture is hot.

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