2 tablespoons cornstarch
1 can chicken broth
1/4 cup apple juice
1 tablespoon honey
2 teaspoons Dijon-style mustard
1 tablespoon vegetable oil
1 pound boned and skinned chicken breast halves
1 large carrot — cut in 1/4″ strips
1 medium green pepper — cut in 1/4″ strips
In small bowl, stir together cornstarch, broth, apple juice, honey and mustard; set aside.
In large skillet over medium-high heat, heat half of the oil. Brown chicken 5 minutes on each side. Remove chicken from skillet; set aside.
Reduce heat to medium. In same skillet, heat remaining oil. Stir-fry carrot and pepper until tender-crisp.
Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve with noodles.