Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1/4 cup sliced green onion

  3. 1 14-ounce can reduced-sodium chicken broth

  4. 2 teaspoons cornstarch

  5. 2 cups shelled fresh peas or one 10-ounce package frozen peas, thawed

  6. 1 tablespoon snipped fresh mint

  7. 1 tablespoon freshly squeezed lemon juice Lemon slices

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for 30 seconds or until soft. Add all but 2 tablespoons of the chicken broth. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes.


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