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Asian Glazed Chicken & Vegetables

Asian Glazed Chicken & Vegetables

4.33 3

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.

serves 4 people


cost per recipe: $12.53

The price is determined by the national average.

  • 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 carrot, peeled and thinly sliced (about 1 cup)

  • 1

    can (8 ounces) sliced water chestnuts, drained

  • 2

    cups uncooked instant brown rice

  • 2

    cups snow peas

view nutrition info

How to Make It

Step 1

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

Step 2

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

Step 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.

Recipe Tips

  • 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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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

  • Elizabeth J.

    May 5, 2018

    thighs work too

    OOOOPSY my shopper got boneless chicken thighs but it took about 4 to 5 minutes per side depending on thickness and it turned out great. If you use more meat than asked for I recommend putting the sauce in an empty pan and adding the rice after boiling then putting the meat to finish so the rice cooks in a timely fashion. This was delicious and I will be trying it again. Family loved every bite.

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  • klecj

    November 25, 2014

    Good and healthy

    I subbed flour for cornstarch, white for brown rice, and frozen peas for snap peas. I really liked it. Hubby said it needed more soy sauce. The flavor was good but not overpowering. The kids liked it too.

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  • Kimberly M.

    August 18, 2009

    Asian Glazed Chicken & Vegetables

    I had to get alot of the ingredients because I didn't have them, but it was worth it!

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