Ingredients:
3 tablespoons cornstarch
1 (14 1/2 ounce) cans chicken broth
1/3 cup cider vinegar
1/3 cup honey
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
4 boneless chicken breast halves
1 cup carrots, thinly sliced
1 (8 ounce) cans sliced water chestnuts, drained
2 cups snow peas
4 cups rice, steamed
Directions:
Mix cornstarch, broth, vinegar, honey, soy and pepper inches.
cup until smooth. Cook chicken in nonstick skillet until.
browned. Add cornstarch mixture, carrots and water.
chestnuts. Cook until mixture boils and thickens, stirring.
Cover and cook over low heat 5 minute or until done. Stir in.
snowpeas and cook additional 3 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.