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.
he stir-fry sauce; in a small bowl whisk together 1/2 cup chicken
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.
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.
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.
In wok or large skillet, heat 2 tablespoons corn oil over medium heat.
Add the carrots, green peppers and onions; stir-fry 3 minutes.
Remove vegetables from pan.
Add 1 tablespoon corn oil and the chicken strips; stir-fry for 2 minutes, or until chicken turns white.
Return vegetables, Stir in the Stir-Fry Sauce Mix. Stirring constantly, bring to boil over medium heat and boil 1 minute.
Fluff with a fork.
Chicken Stir-Fry: In a wok or large
Cut chicken into bite size pieces.
Cook with Pam or small amount of oil in skillet.
Add onion and bell pepper.
Let cook for about 5 minutes.
Add stir-fry sauce, water and dash of Tabasco sauce.
Simmer about 5 more minutes.
Serve over rice.
Cut chicken into 1/2-inch strips.
Remove flowerets from broccoli and set aside.
Peel stalks and cut into thin slices. Coat chicken with 1 tablespoon of stir-fry sauce.
If necessary, put the chicken on a cutting board and
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.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
nd set aside.
Place chicken in small bowl. Add 1
igh heat.
Add the chicken and stir-fry for 5-6 minutes
Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
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.
ice into cornstarch; stir in soy sauce. Add chicken and marinade to
In a wok, stir fry chicken in the oil until fully cooked.
Add green bean stir fry and water, cover and cook 5 to 7 minutes.
Stir occasionally.
Add prepared stir fry sauce or the homemade mustard sauce:
Dissolve bouillon in water and blend in remaining ingredients.
After adding either sauce heat through.
Makes 3 to 4 servings.
Set aside. Cut chicken into chunks.
Put chicken and cornstarch into
Dice chicken and heat oil in a large nonstick frypan or wok. Stir-fry chicken.
Add onion; stir until done.
Cook vegetables according to package directions.
Add to chicken.
Add 2 to 3 tablespoons soy sauce.
Add stir-fry sauce to taste.
Stir to mix well.
This is good alone with toast or eaten over rice.