Asian Glazed Chicken Stir-fry Vegetables

3 T. cornstarch
1¾ C. chicken broth
1/3 C. cider vinegar
1/3 C. honey
1 T. soy sauce
¼ t. crushed red pepper flakes
4 boneless, skinless chicken breasts, diced
1 C. carrots, thinly sliced
2 C. snow peas

• Mix cornstarch, broth, vinegar, honey, soy and pepper until smooth
• Cook chicken in wok until browned
• Add cornstarch mixture and carrots to chicken
• Cook mixture until it boils and thickens, stirring occasionally
• Cover and cook over low heat for 5 minutes or until done
• Stir in snow peas