2 whole chicken breasts, skinned & boned
3 tbsp. soy sauce
2 tbsp. apple juice (opt. - can substitute water)
1 tbsp. cornstarch
3 lg. carrots, bias-cut
4 cloves garlic, minced
2 (6 oz.) pkgs. frozen pea pods, partially thawed
4 green onions, thinly sliced
1 tbsp. cooking oil

Cut chicken into 1-inch pieces, set aside. In a small bowl, combine soy sauce, apple juice, cornstarch and 1/3 cup cold water; set aside.

Spray wok or large skillet with non-stick spray, heat over high heat. Add carrots and garlic. Using a spatula, gently lift and turn food with a folding motion. Stir-fry for 3 minutes.

Add pea pods and onions; stir-fry 2 minutes more until veggies are crisp-tender. Remove veggies.

Add oil to hot wok. Add HALF the chicken and stir-fry about 3 minutes. Remove chicken and stir-fry remaining chicken about 3 minutes. Return all chicken to wok. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thick and bubbly; cook and stir 1 minute more. Stir in vegetables. Cover and cook 1 minute more. Serve over rice. 6 servings.