Glazed Chicken And Carrots

• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 3 celery ribs, thinly sliced
• 2 medium carrots, thinly sliced
• 1 tablespoon canola oil
• 4 teaspoons cornstarch
• 1 teaspoon chicken bouillon granules
• 1 cup apple juice
• Hot cooked rice, optional

1. In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat.
2. In a
3. or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender.
4. In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

dill weed, salt, pepper, chicken breasts, celery, carrots, canola oil, cornstarch, chicken bouillon granules, apple juice, rice

Taken from www.tasteofhome.com/recipes/glazed-chicken-and-carrots/ (may not work)