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.
Heat oil in a non-stick wok or large frying pan.
Add onion and chicken and cook for 3-4 minutes.
Add vegetables and cook a further minute.
Add relish, sweet chilli sauce and soy sauce and mix well.
Add cashews and stir through. Serve with rice or noodles.
nd set aside.
Place chicken in small bowl. Add 1
tablespoon oil in a stir-fry pan or wok over medium
arge nonstick skillet.
Add chicken and stir fry till golden. Add scallions
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.
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
way from heat.
Add chicken and stir fry 2 to 3 minutes
Debone chicken. Cut meat into bite size
igh heat.
Add the chicken and stir-fry for 5-6 minutes
Cut skinless chicken into small, 1-inch pieces.
Season chicken with lemon pepper.
Heat small amount of oil or butter (1 to 2 tablespoons) in a large skillet; add chicken.
Cook 2 minutes.
Add stir-fry vegetables.
Cook an additional 4 to 5 minutes.
Add stir-fry sauce.
Fill tortilla shell with desired amount of chicken/vegetable mixture.
Fry tortillas in small amount of butter.
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.
Cut chicken into 1/2-inch strips.
Remove florets from broccoli.
Set aside.
Peel stalks and cut into thin slices.
Coat chicken with 1 tablespoon stir-fry sauce.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add chicken and stir-fry three minutes.
Remove.
ater, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
Heat
or the marinade, and prepare chicken in bite sized pieces, either
Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.
Cut up all your vegetables. I like to cut them into strips, but you can cut them anyway you like.
Put 2 tbs of oil into your wok or pan and let it heat.
Par-cook the broccoli then remove from pan.
Put remaining oil into wok or skillet and let it heat.
Cook chicken.
Add tofu.
Add 1/2 of stir fry sauce.
Stir until chicken is cooked through.
Add all vegetables and the remaining stir fry sauce.
Stir until all vegetables are cooked.
Serve over rice.
inutes, so start cooking the stir-fry about 8 minutes before the
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.