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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. Quick Chicken Stir-Fry Recipe - AOL

   homepage.aol.com/food/recipes/quick-chicken-stir-fry

   2 tbsp cornstarch; 1 3 / 4 cup Swanson® Chicken Broth or Swanson® Chicken Stock; 1 tbsp soy sauce; 1 / 2 tsp ground ginger; 4 cup cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)

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

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

   Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. 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.

5. Quick Chicken Stir-Fry Recipe - AOL

   www.aol.com/food/recipes/quick-chicken-stir-fry

   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 ...

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

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

   Cook, stirring, until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more. Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds. You Might ...

7. Stir frying - Wikipedia

   en.wikipedia.org/wiki/Stir_frying

   Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. [5] The English-language term "stir-fry" was coined and introduced in Buwei Yang Chao, How to Cook and Eat in Chinese (1945) to translate the Chinese term chǎo 炒. [6]