Glazed Chicken and Stir Fry Vegetables
by CookingLow-Fat.com

Don't spend your money on those frozen dinners with ingredients we can't pronounce, make your own glazed chicken at home and have 4 healthy lunch or dinners ready to go!

Ingredients:

3 T. constarch
1 can Swanson® Chicken Broth
1/3 c. cider vinegar
1/3 c. honey
1 T. soy sauce (I use low-sodium)
1/4 tsp. crushed red pepper
4 boneless chicken breast halves
2-3 carrots, sliced thin and diagonally
1 small can water chestnuts, drained
2 c. snow peas
4 c. Broth Simmered Rice (cook rice in Swanson® Chicken Broth instead of water, no butter or salt needed)

Directions:

* In a small bowl, mix together 1st 6 ingredients until smooth. Set aside.

* Cook chicken breasts in a non-stick skillet over medium-high heat until browned and done in the center.

* To the skillet, add cornstarch mixture, carrots and water chestnuts.  Continue to cook until mixture boils and thickens, stirring often.

* Stir in the snow peas, cover skillet and simmer over low heat for 5 minutes. 

* Serve with regular white rice, brown rice, or Broth Simmered Rice.

Serving size: 4
Cal 456
Fat 4g
Chol 72mg
Carbs 69g
Protein 34g
Sodium 751mg
Fiber 3g

Recipe adapted by Michelle Jones.  Approximate nutritional data based on a similar recipe, this is an older recipe that is no longer available.

Recipe Source: Swanson - order their new Chicken Broth recipe booklet with 30 new recipes, it's free! Visit SwansonBroth.com or call 1-800-44-BROTH.  (I just ordered one too!)

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