2 whole lg. chicken breasts, skinned, halved & boned
1 lg. carrot, thinly sliced
1 clove garlic, minced
2 tbsp. butter
1/3 c. chicken broth
3 tbsp. honey
3 tbsp. red wine vinegar
2 tbsp. soy sauce
1/2 tsp. grated fresh gingerroot
1 tbsp. cornstarch
2 c. frozen pitted tart red cherries, thawed & well drained
3 green onions, sliced
Hot, cooked rice
1/4 c. sliced almonds, toasted

Or canned pitted tart red cherries, well drained.

Cut chicken into 1" pieces; set aside. In skillet cook carrot and garlic in butter 2 minutes; remove. Add chicken; cook 3 minutes. Stir in broth, honey, vinegar, soy sauce and gingerroot. Bring to boiling; reduce heat. Add carrots. Cover; simmer 10 minutes. Combine 1 tablespoon cold water and cornstarch; stir into mixture. Cook and stir until bubbly; cook and stir 2 minutes more. Stir in cherries and onions; heat through. Serve over rice. Sprinkle with nuts. Serves 4 to 6.