Fluff with a fork.
Chicken Stir-Fry: In a wok or large
Cut chicken into 1-inch square pieces.
Cut broccoli flowerets into bite-size pieces and peeled stalks into thin slices.
Heat oil in large skillet over high heat.
Add chicken; stir-fry 1 minute.
Add broccoli and onion; stir-fry 1 minute.
Add 2 tablespoons water; cover and cook 2 minutes, stirring once.
Add bell peppers and mushrooms; stir-fry 3 minutes.
Add stir-fry sauce and crushed red pepper.
Cook, stirring, until chicken and vegetables are coated with sauce.
Makes 4 to 6 servings.
nto cornstarch; stir in soy sauce. Add chicken and marinade to
garlic and sugar.
Add chicken mix lightly.
Refrigerate 20
Heat oil in wok or deep pan.
Add chicken; stir-fry for 1 minute.
Add vegetables; fry 1 minute.
Add water; cover and fry 2 minutes.
Stir and fry 2 more minutes.
Add red pepper and soy sauce.
Cook, stirring until chicken and vegetables are coated with sauce.
Makes 4 to 6 servings.
Serve with buttered garlic bread.
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
inute.
Add pork or chicken, stir fry 3 minutes or 'til is
Cook cut cup chicken breast strips in salad dressing
b>stir-fry sauce; in a small bowl whisk together 1/2 cup chicken
Set aside. Cut chicken into chunks.
Put chicken and cornstarch into
and cornstarch. Marinate the chicken for 15 minutes.
In
nd set aside.
Place chicken in small bowl. Add 1
To prepare chicken: Combine sesame oil, fish sauce,
Stir together apricot juice, soy sauce,
Cut chicken.
Drain oranges, reserving 1/4 cup syrup.
Cook ginger in hot oil 30 seconds.
Add chicken and stir-fry about 3 minutes.
Add snow peas, reserved syrup and stir-fry sauce.
Heat to boiling.
Reduce heat, cover and cook 2 minutes.
Top with orange sections.
Serve over rice.
Makes 2 servings, about 300 calories.
Cook rice according to package directions; set aside.
Dice chicken into 1-inch cubes; place in bowl with soy sauce and ginger.
Mix; let sit for 5 minutes.
In large skillet or wok, heat 2 tablespoons oil.
Add chicken; stir until cooked on all sides.
Remove chicken.
Add 1 tablespoon oil and diced onion; fry until translucent (kind of clear).
Add vegetables; stir-fry.
Add chicken; stir-fry.
Add stir-fry sauce; stir for 30 to 40 seconds. Serve over rice.
ater, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
Heat
Combine soy sauce, chicken, ginger and dried red pepper in bowl.
Cover and refrigerate 30 minutes.
Put 2 tablespoons oil in large skillet or wok over high heat.
Add chicken mixture. Stir-fry until chicken is no longer pink.
Remove chicken.
Put 1 teaspoon oil in skillet.
Add onions and carrots.
Stir-fry until crisp tender.
Add snow peas, mushrooms, green pepper and green onion.
Stir-fry until crisp tender.
Add chicken; stir-fry until heated thoroughly.
Serve immediately.
Serves 4 to 6.
Cut chicken, into strips. Stir in minced garlic and a small amount of hot oil. Cook on mid-high heat until chicken is cooked through. Add water, stir-fry, soy sauce and sugar, stir. Bring to rolling boil. Stir in rice, cover. Remove from heat. Let stand for 5 minutes, before serving.
In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside.
Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender.
Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.