Source: Madeleine Graves Egg Division
Cook Time: 25 minutes Number of Servings: 4

 1 Can Chicken Broth
 1/4 Cup Apple Juice
 1 Tbsp Honey
 2 Tsp Dijon Mustard
 2 Tbsp Vegetable Oil
 4 Whole IQF Boneless Breast
 1 Whole Carrot, sliced
 1 Whole Green Pepper, strips
 2 Tbsp Cornstarch

Instructions:
In a small bowl, stir together cornstarch, broth, apple juice,
honey and mustard; set aside.  In large skillet, heat half of the
oil, brown chicken 5 minutes on each side.  Remove chicken
from skillet; set aside.  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 over rice or noodles.