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Source: Swanson's Simply Delicious Cookbook

Asian Glazed Chicken & Stir-Fry Vegetables

Ready in just 30 minutes, this subtly-flavored stir-fry is enjoyable for adults and kids alike.  Plus, you can control the amount of spice in this dish by changing the amount of crushed red pepper to your liking.

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Serves: 4
Prep Time: 5 minutes
Cook Time: 20 mins.
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2 cups Swanson® Chicken Stock
3 tbsp. cornstarch
1/3 cup honey
1/4 cup cider vinegar
2 tbsp. soy sauce
1/8 tsp. crushed red pepper
4 skinless, boneless chicken breast halves (about 1 pound)
2 medium carrots, thinly sliced (about 1 cup)
1 can (8 oz.) sliced water chestnuts, drained
2 cups uncooked instant brown rice
2 cups snow peas

Stir the stock, cornstarch, honey, vinegar, soy sauce and pepper in a small bowl until the mixture is smooth. Set the mixture aside.

Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides.

Stir the stock mixture, carrots and water chestnuts in the skillet. Cook and stir until the mixture boils and thickens. Add the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir in the peas and cook until the mixture is hot.

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