1. Stir the cornstarch, 1/2 cup broth and lemon juice in a small bowl until the mixture is smooth.
2. 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.
3. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
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