asian chicken and vegtables

3 tbsp. cornstarch
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1/3 cup honey
1/4 cup cider vinegar
2 tbsp. soy sauce
1/8 tsp. crushed red pepper
4 boneless chicken breast halves
1 cup thinly sliced carrots
1 can (8 oz.) sliced water chestnuts, drained
2 cups snow peas
4 cups hot cooked white OR brown rice, cooked without salt

MIX cornstarch, broth, honey, vinegar, soy and pepper.
(better if you marinade over night)
COOK chicken in nonstick skillet until browned.
(better if you grill and cook vegtables seperate, make extra batch of marinade to cook vegtables in use half the ingredients)
ADD cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Serves 4.
For Extra Flavorful Rice: Cook rice in Swanson® Chicken Broth instead of water. No need to add salt or butter.