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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.
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 ...
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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)
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 ...
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 ...
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