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1. In a mini food processor, finely chop the lemongrass. 2. In a large skillet, heat the vegetable oil. Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden ...
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 ...
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.
Roasted vegetables are perfect for snacking, as sides, or thrown in salads or grain bowls. ... How To Make A Stir-Fry. PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON.
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Crispy, toasted whole-wheat bread is perfect for dipping. Harira (Moroccan Tomato, Lentil & Beef Soup) Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
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