1 lb. skinned, boned chicken breasts
1/2 c. apple juice
1 tbsp. honey
1 tbsp. Dijon mustard
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese vegetables with seasonings
1 tbsp. cooking oil
3 green onions, bias slices 1 inch pieces
Chow mein noodles or rice

Rinse chicken, pat dry, cut into 1 inch pieces. Stir together apple juice, honey, mustard, cornstarch and seasoning packet. Set aside.

Preheat wok, add oil. Stir-fry vegetables and onions 3 to 4 minutes until crisp-tender. Remove from wok. Add half of chicken to wok, stir-fry 3 minutes until no longer pink. Remove. Repeat with remaining chicken. Return all chicken to wok, push from center.

Stir sauce, add to center of wok, cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Return vegetables to wok. Toss to coat with sauce. Cook and stir 1 minute until heated through. Serve over noodles or rice.

351 calories, 31 g protein, 29 g carbohydrates, 12 g fat, 75 mg cholesterol, 802 mg sodium.