- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound boneless, skinless chicken breasts, cut in 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
- In a 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.