In small bowl, stir together cornstarch, broth, apple juice, honey and mustard; set aside. In large skillet over medium-high heat, heat half of the oil. Brown chicken 5 minutes on each side. Remove chicken from skillet; set aside. Reduce heat to medium. In same skillet, heat remaining oil. Stir-fry carrot and pepper until tender-crisp. Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve with noodles. Recipe By : SuperValu and Campbells (Linda Gordon) Posted to Digest eat-lf.v096.n170 Date: Sun, 29 Sep 1996 12:34:12 +0000 From: "Linda Gordon" NOTES : Original recipe calls for 2 tablespoons of oil.