Instructions: 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.

NOTES : Original recipe calls for 2 tablespoons of oil.

Linda Gordon

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