1 Heat oil at medium-high in large skillet.
2 Add chicken and cook 10 minutes or until browned.
3 Set chicken aside.
4 Add carrots and stir-fry 3 minutes.
5 Reduce heat slightly.
6 Stir in broth, honey, mustard, brown sugar and cornstarch.
7 Heat to a boil, stirring often.
8 Simmer covered, on low heat until chicken and carrots are cooked through- about 10 minutes, stirring often.