GLAZED CHICKEN AND CARROTS RECIPE
Apple juice lends a subtle sweetness to chicken that's nicely coated with dill and tossed with carrots and celery in this pretty stir-fry. "I've served it on busy nights when time is short and at family buffets, too," says Helen Bekert of Sprakers, New York. "Everyone is sure I've spent hours in the kitchen."
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat.
- In a large nonstick skillet or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender.
- In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
- Yield: 4 servings.
- Originally published as Glazed Chicken and Carrots in Light & Tasty
- October/November 2002, p10
- Nutritional Facts
- One serving (1 cup chicken mixture, calculated without rice) equals 228 calories, 6 g fat (1 g saturated fat), 67 mg cholesterol, 685 mg sodium, 15 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit.
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