Glazed Chicken and Carrots Recipe

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Apple juice lends a subtle sweetness to chicken that's nicely coated with dill and tossed with carrots and celery in this pretty stir-fry. "I've served it on busy nights when time is short and at family buffets, too," says Helen Bekert of Sprakers, New York. "Everyone is sure I've spent hours in the kitchen."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 228 calories, 6g fat (1g saturated fat), 67mg cholesterol, 685mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit.


  1. In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat.
  2. In a large nonstick skillet or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender.
  3. 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. Yield: 4 servings.
Originally published as Glazed Chicken and Carrots in Light & Tasty October/November 2002, p10

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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julie1120 User ID: 2076092 35936
Reviewed Jan. 29, 2008

"i used chicken broth instead of the juice. It was really tasty that way."

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