Sweet and Sour Glazed Chicken and Vegetables
6 T. cornstarch
3 1/2 cups chicken broth (homemade is best)
2/3 cup of apple cider vinegar (organic if possible)
2/3 cup honey (local)
2 T soy sauce (I omit this as one child is extremely sensitive to even the smell of soy sauce)
1/2 t crushed red pepper
8 boneless chicken breast halves
2 cups of thinly sliced carrots cut on the diagonal
1 thinly sliced onion
2 cans of sliced water chestnuts
2 cups of broccoli heads--fresh or frozen
Cook 4 cups of brown rice in 8 cups of chicken broth or 4 cups of filtered water and 4 cups of broth. Add one t. of salt to the water/broth.
Mix first 6 ingredients in a 6 cup measuring bowl. Stir until the cornstarch is well blended. Set aside.
In a large cast iron skillet or Dutch oven cook chicken until browned. Add onions and carrots. Cook and stir on med-low heat for 3-4 minutes. Add water chestnuts and broccoli. Stir well and add the cornstarch mixture. Bring the dish to a boil and then reduce heat and cover. Cook on low for five minutes. Serve chicken and vegetables over rice.