Categories: Main Dish
Ingredients
- 2 tablespoons cornstarch
- 1 3/4 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 4 boneless, skinless chicken breasts
- 1 large carrot, cut into bite-size pieces
- 1 medium onion, sliced
- Vegetable spray
- Hot, cooked rice
Directions
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Stir the cornstarch, broth, honey and mustard in a small bowl. Set aside.
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Spray the 10-inch skillet with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it’s browned on both sides.
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Add the carrot and onion. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the vegetables are tender-crisp. Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve over rice.