To prepare chicken: Combine sesame oil, fish sauce,
Cook the rice according to the package directions.
Coat a wok or large skillet with no stick cooking spray. Stir-fry the vegetables on medium-high heat for 2 mins, or until just tender. Remove from the wok and set aside.
Coat the wok with cooking spray again and stir-fry the chicken for 5-6 mins. Add the vegetables and sweet and sour sauce and stir-fry for 1 min. Stir in the cashews. Serve with the rice.
and cornstarch. Marinate the chicken for 15 minutes.
In
nto cornstarch; stir in soy sauce. Add chicken and marinade to
ooking liquid.
Meanwhile, prepare stir fry: In a wok or large
Marinate pork or chicken in stir-fry sauce.
In nonstick skillet, stir-fry pork (chicken) over medium to high heat for 4 to 5 minutes.
Toss in large bowl with remaining ingredients.
Serve with hot French bread.
Spray large nonstick skillet with nostick spray; heat. Add chicken; cook over medium heat, stirring constantly, until browned.
Add vegetables; stir-fry until barely tender, 2-3 minutes.
Add broth, teriyaki sauce, salt, and pepper; stir-fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes longer. Makes 4 servings.
Cut chicken into strips.
Heat oil in skillet 2 to 3 minutes. Brown chicken and drain on paper towels.
Add 2 to 3 tablespoons oil to skillet.
Add green beans and yams.
Cook for 2 minutes. Then add chicken, water chestnuts and stir-fry mix.
Cook until thick (about 10 minutes).
Stir in water and cashews.
Cook another 2 minutes.
Serve over rice.
Assemble all ingredients. Preheat large skillet or wok over high heat for 10 seconds.
Add oil to skillet and heat for 15 to 20 seconds.
Carefully add chicken strips and stir-fry until chicken is cooked, about 5 or 6 minutes.
Add vegetables and pineapple, stir-frying 3 to 5 minutes or until vegetables are crisp-tender.
Stir in sweet and sour sauce.
Continue stirring until sauce covers all ingredients and is thoroughly heated. Serve over rice.
Makes 4 to 6.
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.
owl, stir together the first three ingredients and add chicken; coat well
Heat 1 tsp of the oil in a wok on high heat. Stir-fry the nuts until lightly browned. Remove from the wok.
Heat the remaining oil in the wok on high heat. Stir-fry the chicken, in batches, until browned. Remove from the wok.
Add the garlic, ginger and sambal to the wok and stir-fry until fragrant. Return the nuts and chicken to the wok with the sauces and sherry and stir-fry until heated through. Add the onion and stir-fry until combined. Season to taste and serve.
If necessary, put the chicken on a cutting board and
Pour boiling water over noodles in a large bowl, and let stand for 5 minutes. Drain.
Heat half of the oil in a wok. Stir-fry the chicken in batches, until browned. Remove from wok, cover to keep warm.
Meanwhile, heat remaining oil in same wok. Stir-fry onion until soft. Add garlic, chili, lemon grass, star anise, cinnamon and beans, stir-fry until beans are tender. Remove star anise and cinnamon stick.
Return chicken to wok with sauces, sugar and noodles. Stir-fry until hot.
Serve topped with cilantro and toasted almond flakes.
Place the noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 mins or until just tender; drain.
Combine the chicken and ginger in medium bowl. Heat the oil in a wok on high heat. Stir-fry the chicken mixture, in batches, until cooked through. Remove from the wok.
Combine lime juice, sauces, sugar, cilantro and mint. Add to wok with the chicken, bean sprouts and bok choy; stir-fry until bok choy is just wilted. Add the green onion and noodles; stir-fry until heated through.
ust smoking. Add chicken strips and stir-fry, moving chicken strips often, until
Heat a wok or frying pan over high heat. Add oil and swirl to coat surface. Add onion. Stir-fry for 1 min, or until starting to brown. Add vegetables and stir-fry for 2 mins, or until starting to soften. Add sauce and noodles. Stir- fry for 1 min, or until heated through. Add chicken and toss to combine.
Serve topped with green onions.
ring to a boil.
Stir a few times, lower the
Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
Add chicken breast pieces and cook on medium heat for 7 minutes.
Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
Prepare rice according to directions.
Add peanuts to stir-fry mixture and cook 2-3 more minutes.
Serve immediately over rice.
Prepare Kluski noodles according to package directions; drain.
In wok, heat oil; add chicken and onion; stir fry for 2 minutes.
Add remaining ingredients, except noodles, and stir fry til chicken in so longer pink and veggies are tender.
Add noodles; toss to mix.
Heat through and serve.