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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."
  • 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


  • 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.
Nutrition 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.
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  • angelasandoval
    Aug 16, 2009

    No comment left

  • julie1120
    Jan 29, 2008

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

  • colorado_girl23
    Dec 7, 2007

    No comment left