Ingredients Jump to Instructions ↓

  1. 1 teaspoon dill weed

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

  5. 3 celery ribs, thinly sliced

  6. 2 medium carrots, thinly sliced

  7. 1 tablespoon canola oil

  8. 4 teaspoons cornstarch

  9. 1 teaspoon chicken bouillon granules

  10. 1 cup apple juice Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. 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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