Instructions: In a bowl mix cornstarch, broth, honey and mustard until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or
until browned. Set chicken aside.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and snow peas.

Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer
pink. Serve with rice. If desired, garnish with cracked pepper.

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