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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 ...
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 ...
Get the recipe for Chicken and Veggies Stir Fry. Becky Luigart-Stayner. Fried Rice. ... Get the recipe for Summer Vegetable, Chicken, and Gnocchi Soup. Brian Woodcock. Corn-and-Ham Risotto.
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Get the Chicken Stir-Fry recipe. ... This stew is made by thickening a flavorful, tomato-y soup base with ground peanuts and root vegetables. The result is a creamy, nutty, spicy, earthy meal that ...
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