Cooking Directions

• Stir the cornstarch, 1/2 cup broth and lemon juice in a small bowl until the mixture is smooth.
• Stir the remaining broth, carrots and onion in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender.  Stir in the snow peas and cook for 2 minutes.
• Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens.

Ingredients

• 4 teaspoons cornstarch
• 1.75 cups Swanson® Chicken Broth
• 1 teaspoon lemon juice
• 4 medium carrot, sliced (about 2 cups)
• 1 medium onion, coarsely chopped (about 1/2 cup)
• 8 ounces snow peas(about 2 cups)