Cooking Directions

• Stir the cornstarch, broth, honey and mustard in a small bowl until the mixture is smooth.
• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Add the remaining oil to the skillet. Add the carrot and onion and cook until they're tender-crisp, stirring often.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

Ingredients

• 2 tablespoons cornstarch
• 1.75 cups Swanson® Chicken Broth
• 1 tablespoon honey
• 1 tablespoon Dijon-style mustard
• 2 tablespoons vegetable oil
• 1.25 pounds skinless, boneless chicken breast halves
• 1 large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)
• 1 medium onion, sliced (about 1/2 cup)
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)