Glazed Chicken and Carrots


  • Hot cooked rice
  • 1 cup apple juice
  • 1 teaspoon chicken bouillon granules
  • 4 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 2 medium carrots, thinly sliced
  • 3 celery ribs, thinly sliced
  • + 4 more ingredients
    • 1 pound boneless, skinless chicken breasts, cut in ½-inch strips
    • ¼ teaspoon pepper
    • ½ teaspoon salt
    • 1 teaspoon dill weed

1. In a 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 smo...

View full recipe at SpringPad


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