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2. Asian Glazed Chicken & Stir-Fry Vegetables Recipe - AOL

   www.aol.com/food/recipes/asian-glazed-chicken...

   Mix cornstarch, broth, honey, vinegar, soy and pepper. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and ...

3. Asian Glazed Chicken & Stir-Fry Vegetables Recipe - AOL

   homepage.aol.com/food/recipes/asian-glazed...

   Stir in peas. Serve with rice. Tip: For Extra Flavorful Rice: Cook rice in Swanson® Chicken Broth instead of water. No need to add salt or butter. Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness Chicken Broth or Certified Organic Chicken Broth in place of regular chicken broth.

4. Asian Glazed Chicken & Stir-Fry Vegetables Recipe - AOL

   firefox-startpage.aol.com/food/recipes/asian...

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5. Quick Chicken Stir-Fry Recipe - AOL

   firefox-startpage.aol.com/food/recipes/quick...

   Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth. Heat the vegetables and remaining stock in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet.

6. This One-Pan Chicken & Broccoli Stir-Fry Will Beat Take-Out ...

   www.aol.com/one-pan-chicken-broccoli-stir...

   Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate. In same skillet over medium-low heat, toss ...

7. Stir frying - Wikipedia

   en.wikipedia.org/wiki/Stir_frying

   The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.