Glazed Chicken with Julienne Vegetables

2 tablespoons cornstarch

1 can chicken broth

1/4 cup apple juice

1 tablespoon honey

2 teaspoons Dijon-style mustard

1 tablespoon vegetable oil

1 pound boned and skinned chicken breast halves

1 large carrot -- cut in 1/4" strips

1 medium green pepper -- cut in 1/4" strips

In small bowl, stir together cornstarch, broth, apple juice, honey and mustard; set aside.

In large skillet over medium-high heat, heat half of the oil. Brown chicken 5 minutes on each side. Remove chicken from skillet; set aside.

Reduce heat to medium. In same skillet, heat remaining oil. Stir-fry carrot and pepper until tender-crisp.

Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve with noodles.