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Glazed Chicken and Carrots

 Glazed Chicken and Carrots
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."
4 ServingsPrep/Total Time: 30 min.


  • 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


  • In a large bowl, combine the dill, salt and pepper; add chicken and
  • toss to coat.
  • 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.
  • 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.

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Glazed Chicken and Carrots (continued)

Nutritional Facts: One serving (1 cup chicken mixture, calculated without rice) equals 228 calories, 6 g fat (1 g saturated fat), 67 mg cholesterol, 685 mg sodium, 15 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer