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.
Set aside. Cut chicken into chunks.
Put chicken and cornstarch into
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.
Marinate chicken in soy sauce and ginger 30 to 40 minutes, stirring occasionally.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes. Using a slotted spoon, remove chicken, leaving juices in the pan. Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes. Vegetables should be tender-crisp.
Blend first 3 ingredients in small bowl.
Stir in broth, corn syrup and soy sauce.
Mix until blended.
Set aside.
In a skillet or wok, heat 3 tablespoons oil over medium-high heat.
Add broccoli, carrots and onion.
Stir-fry 2 minutes.
Add chestnuts and peas; stir-fry 1 minute.
Remove from skillet.
Heat remaining oil.
Add chicken and stir-fry 2 minutes until chicken turns white.
Return vegetables to skillet.
Add cornstarch mixture. Bring to a boil.
Boil 1 minute.
Serve over rice.
Combine 1 tablespoon soy sauce and cayenne pepper.
Sprinkle over chicken.
Stir-fry cucumber, celery and pepper in 1 tablespoon hot oil in skillet.
Add cooked chicken to vegetables and heat through.
Remove chicken and vegetables and reserve.
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.
Cook the rice according to the package instructions.
Meanwhile, heat the oil in a large frying pan, add the chicken and stir-fry for 5 mins, until the chicken is cooked through. Add the garlic and green onions to the pan and saute briefly.
Place the sweet corn in a saucepan and pour over the the broth. Bring to a boil, then reduce the heat and simmer for 3 mins. Remove from heat and add to the chicken mixture with the tomatoes. Serve with the rice.
Steam the broccoli and snow peas for about 5 minutes, till crisp tender.
Heat large skillet and oils, then add onions and peppers.
Stir-fry for about 3-4 minutes, or until vegetables start to soften.
Add mushrooms, garlic, and gingeroot and stir-fry an additional two minutes.
Add remaining vegetables, chicken, soy sauce, and oyster sauce, and stir-fry for another minute.
Mix cornstarch into broth, then add to the wok.
Cook until sauce starts to thicken.
This recipe makes one 3 block serving.
Thoroughly combine first 5 ingredients with water.
Heat oil in wok or skillet over high heat.
Add chicken and stir-fry 3 minutes.
Add vegetables and golden onion recipe soup mixture. Bring to boil.
Reduce heat and simmer, uncovered, about 5 minutes or until thickened.
Serve over hot rice.
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.
arge nonstick skillet.
Add chicken and stir fry till golden. Add scallions
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.
Heat sesame oil in large skillet.
Start cooking rice according to directions on package.
Stir-fry meat and ginger in skillet, remove.
Stir fry vegetables in oil (add more if required) until tender-crisp.
Return meat to skilled, mix with vegetables, gravy, soy sauce, and pepper.
Serve meat/vegetable mix onver rice.
inutes, so start cooking the stir-fry about 8 minutes before the
asily.
For the stir fry vegetables, heat vegetable oil in a wok
Stir together cornstarch, ginger, chicken broth, soy sauce and garlic powder; set aside.
In a wok, put 2 tablespoons vegetable oil and stir-fry chicken until browned.
Set aside.
Put remaining tablespoon of oil in wok and add vegetables; stir-fry until tender but crisp.
Reduce heat to medium combine all ingredients in wok and cook until mixture boils and thickens.
Serve over rice. Yields 4 servings.
Stir together cornstarch, ginger, broth and soy until smooth. Set aside.
In skillet in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove and set aside.
Repeat with remaining chicken.
In skillet in remaining 1 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
Reduce heat to medium.
Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice. Makes 4 servings.
Preparation time:
15 minutes.
Cook time:
20 minutes.
Heat 1 tablespoon oil in nonstick skillet; stir-fry chicken until browned, 5 minutes.
Add vegetables; stir-fry until crisp-tender.
Stir in contents of sauce packet.
Cook until hot. Microwave French fried onions 1 minute.
Sprinkle over stir-fry. Serve with rice.
Yield: 6 servings.
Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.