4 boneless chicken breasts
1 lg. carrot sliced thin
2 tbsp. butter
3 tbsp. honey
2 tbsp. soy sauce
1 tbsp. cornstarch
2 c. pitted tart cherries
Hot cooked rice
1 minced garlic
1/2 c. chicken broth
3 tbsp. red wine vinegar
1/2 tsp. ginger
3 green onions, sliced
1/4 c. sliced almonds

Cut chicken into 1 inch pieces. Set aside. In skillet cook chicken, garlic and butter for 2 minutes. Stir in broth, honey, vinegar, soy sauce and ginger.

Bring to a boil and reduce heat. Add the carrots. Cover and simmer 10 minutes. Combine 1 tablespoon water and cornstarch. Stir into mixture. Cook and stir until bubbly for 2 minutes.

Stir in the cherries and onions. Heat through. Serve with hot rice. Sprinkle with almonds.