Meal-mail

Wednesday, May 24, 2006

Asian Glazed Chicken & Stir-Fry Vegetables

Dear Jerry,

Create a stir with supper tonight!

Asian Glazed Chicken & Stir-Fry Vegetables
from Campbell's Kitchen

Prep/Cook Time: 25 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

3 tbsp. cornstarch

1 3/4 cups Swanson® Chicken Broth

1/3 cup honey

1/4 cup cider vinegar

2 tbsp. soy sauce

1/8 tsp. crushed red pepper

4 boneless chicken breast halves

1 cup thinly sliced carrots

1 can (8 oz.) sliced water chestnuts, drained

2 cups snow peas

4 cups hot cooked white OR brown rice, cooked without salt

Directions:

MIX cornstarch, broth, honey, vinegar, soy and pepper.
COOK chicken in nonstick skillet until browned.
ADD cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Serves 4.

TIP: For Extra Flavorful Rice: Cook rice in Swanson® Chicken Broth instead of water. No need to add salt or butter.

Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ Chicken Broth or Certified Organic Chicken Broth in place of regular chicken broth.

For a twist, try Oriental rice noodles instead of rice. Serve orange sherbet with Pepperidge Farm® cookies for dessert.

Are you saving labels for your local school’s Labels for Education™ program? Don’t forget that Campbell's® Kids soups are worth 5 labels each for the 2005-2006 school year! These soups feature kids’ favorite flavors with pasta shapes that are fun to eat, like Dora the Explorer, Jimmy Neutron, and Goldfish® pasta! To learn more, visit http://www.labelsforeducation.com/eligibleproductsEN.aspx

I never see any home cooking. All I get is fancy stuff. -Prince Philip, Duke of Edinburgh

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701