1 lb. skinned & boned chicken breasts
1/2 c. apple juice
1 tbsp. honey
1 tbsp. Dijon style mustard
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese style stir fry vegetables with seasonings
1 tbsp. cooking oil
3 green onions, bias-sliced into 1" pieces
Chow mein noodles

Rinse chicken and pat dry. Cut chicken into 1 inch pieces. For sauce, stir together the apple juice, honey, mustard, cornstarch and seasoning packet from the frozen stir-fry vegetables. Set sauce mixture aside.

Preheat a wok or large skillet over high heat; add oil. (Add more as necessary during cooking.) Stir-fry vegetables and onions in oil for 3-4 minutes or until crisp-tender. Remove vegetables from wok.

Add half of the chicken to the hot wok. Stir-fry about 3 minutes or until no longer pink. Remove chicken. Repeat with remaining chicken. Return all chicken to the wok. Push from center of wok. Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to the wok; toss to coat with sauce. Cook and stir for 1 minute or until heated through. Serve over chow mein noodles. Makes 4 servings.