| | Directions | | In nonstick skillet, sprayed with cooking spray, coat chicken with onion salt; brown. Add all remaining ingredients except cornstarch and water. Bring to a boil. Reduce heat to low; cover. Simmer for 25 minutes or until vegetables are tender and chicken is no longer pink in center. In small bowl, combine water and cornstarch; blend well. Add to chicken mixture; stir to mix well. Bring mixture to a boil. Cook, stirring until mixture is thickened. |
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| Ingredients | | - |  | cooking spray |
| - | | 1 pound boneless chicken, cut inch cubes |
| - | | 1 teaspoon onion salt |
| - | | 3 cups cubed potatoes |
| - | | 1 cup carrots, sliced |
| - | | 1 cup green beans |
| - | | 1 can chicken broth (14.5 oz. can) |
| - | | 1/2 teaspoon crushed thyme |
| - | | 2 tablespoons cornstarch |
| - | | 1/4 cup water |
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