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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)
View Recipe. This stir-fry comes together in only 20 minutes on one baking sheet under the broiler. ... Lemony Chicken & Rice Soup. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop ...
Spread the rice in a 2-quart shallow baking dish. Top with the chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Chicken stir-fry with bell peppers and broccoli over brown rice. Totals: 1,480 calories, ... Cottage cheese with pineapple. Dinner (500 calories) Baked tilapia.
How To Make A Stir-Fry. ... from beef fried rice to kimchi fried rice to pineapple fried rice. ... Get the Fried Rice recipe. PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON.
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Heat the broth, garlic powder, basil and tomatoes in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally. Stir the chicken, peas and hot pepper sauce in the saucepan. Cover and cook for 5 minutes or until the rice is tender.
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 ...