Ingredients for Asian Glazed Chicken And Veggies
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- Crushed Red Pepper Flakes
- 1 pound boneless, skinless chicken breasts
- 1 cup sliced carrots
- 1/2 cup sliced water chestnuts
- 1 cup snow peas
- hot cooked rice, for serving
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- noodles, for serving
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How to Make Asian Glazed Chicken And Veggies
- 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.
- 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.
- Add 1 cup sliced carrots and 1/2 cup water chestnuts (sliced) to the skillet.
- Pour the cornstarch mixture over the chicken and vegetables. Bring to a boil, stirring constantly.
- Reduce heat to low, cover, and simmer for 5 minutes, or until the sauce has thickened and the chicken is cooked through.
- Stir in 1 cup snow peas and cook for an additional 3 minutes, or until the snow peas are crisp-tender.
- Serve hot over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
114g
Fat
13g
Carbs
66g
