Asian Glazed Chicken And Veggies Recipe

Ingredients for Asian Glazed Chicken And Veggies

• 2 tablespoons cornstarch
• Chicken Broth
• Cider Vinegar
• 2 tablespoons honey
• Soy Sauce
• Crushed Red Pepper Flakes
• Boneless Chicken Breast Halves
• Carrot
• Sliced Water Chestnuts
• Snow Peas
• Rice

How to Make Asian Glazed Chicken And Veggies

1. In a small bowl, whisk together 2 tablespoons cornstarch, 1/2 cup chicken broth, 2 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons soy sauce, and 1/4 teaspoon black pepper until smooth.
2. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces) and cook until browned on all sides.
3. Add 1 cup sliced carrots and 1/2 cup water chestnuts (sliced) to the skillet.
4. Pour the cornstarch mixture over the chicken and vegetables. Bring to a boil, stirring constantly.
5. Reduce heat to low, cover, and simmer for 5 minutes, or until the sauce has thickened and the chicken is cooked through.
6. Stir in 1 cup snow peas and cook for an additional 3 minutes, or until the snow peas are crisp-tender.
7. Serve hot over rice or noodles.