Asian Glazed Chicken & Vegetables

Campbell's Asian Glazed Chicken & Vegetables Recipe

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.

At a glance

Prep

10 min.

Total

30 min.

Serves

4

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
3 tablespoons cornstarch
1/3 cup honey
1/4 cup cider vinegar
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper
1 1/4 pounds skinless, boneless chicken breast halves
2 medium carrots, thinly sliced (about 1 cup)
1 can (8 ounces) sliced water chestnuts, drained
2 cups uncooked instant brown rice
2 cups snow peas

How to Make It

  • 1

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

  • 2

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

  • 3

    Stir the broth mixture, carrots and water chestnuts in the skillet. Cook and stir until the mixture boils and thickens. Stir in 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 snow peas and cook until the mixture is hot.

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Easy Substitutions

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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