Cut chicken into 2 inch pieces.
In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.
Heat oil in skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes, add chicken and cook until browned, about 5 more minutes.
Add sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice.
Pour oil into skillet. Heat over medium high heat.
Place cut Chicken breast in skillet.
Cook thoroughly until light brown on edges, about 10 minutes.
Add Rice, Soup, Can of Water to skillet. Bring to a boil.
Add broccoli, reduce heat to low and cover.
Continue cooking 5 minutes or until heated throughout.
Stir before serving.
o keep warm. Heat olive oil in another med saucepan over
lace a large cast iron skillet over medium-high and allow
n 2 tsp of the oil in skillet over medium-high heat
sp of the oil to a 12 inch skillet; heat over medium
Partially freeze pork and slice thin.
Combine next 4 ingredients and set aside.
Combine spices; add pork and toss well.
Heat 1 1/2 teaspoons oil in skillet; add pork and brown, stirring constantly.
Remove from skillet and reserve drippings in skillet.
Add 1 1/2 teaspoons oil and apples to skillet.
Stir constantly until apples are browned.
Return pork to skillet.
Add pineapple tidbits and reserved apple juice mixture.
Stir constantly 2 minutes or until sauce thickens.
Serve over rice.
ablespoons hot oil in a 12-inch cast-iron skillet over medium
hick slices.
Preaheat olive oil on skillet to medium high.
Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.
In a large nonstick skillet, brown sausage in 1 T olive oil; remove from skillet.
Add remaining olive oil to skillet and saute peppers and onions for 5 minutes; remove from skillet.
Add potatoes, salt, pepper, Italian seasoning, garlic powder, fennel seed and water to skillet; simmer over medium heat, covered, about 5 minutes.
Return sausage, peppers and onions to skillet and mix well. Cover and simmer about 10 minutes, stirring occasionally, or until sausage is done and potatoes are tender.
1. Pre-heat oven to 350\u00b0.
2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
4. When oil in skillet is begins to smoke a little, pour in batter.
5. Bake at 350\u00b0 for 20 minutes.
6. Broil or toast for 1 or 2 minutes.
n a large skillet heat 1 Tbsp of vegetable oil over medium
alls.
Brown in hot oil in skillet, turning to brown all
In blender or processor, blend first 4 ingredients.
put chicken and juice mixture in bag and marinate for 1 hour.
dissolve cornstarch in 2 T. of broth and set aside.
Heat oil in skillet over med.-high heat.
cook chicken (reserve marinade) on each side about 4 minutes.
remove chicken and cover to keep warm.
Add marinade to skillet.
Using wire whisk, add cornstarch mixture and broth.
Bring to a boil, stirring constantly.
Cook for 2 minutes.
Return chicken to skillet and heat through.
Serve with sauce.
Heat olive oil in skillet over medium heat.
Add
arge non-stick skillet, heat 1 tablespoon of oil over medium-high
Coat cutlets with nonstick cooking spray and place in heated skillet.
Saute on each side for 2 minutes.
Remove from skillet and keep warm.
Add oil to skillet and saute garlic and mushrooms for 5 minutes.
Add crushed tomatoes and wine.
Cook for 10 minutes more.
Return chicken to skillet and simmer for 5 minutes.
eef.
Brown beef in oil in skillet.
Push beef to
Remove skin and bones from chicken.
Cut into 1/8-inch slices. Mix chicken, soy sauce, garlic powder, cornstarch and sugar; set aside.
Cut peppers into 1/4-inch strips.
Slice mushrooms.
Cook vegetables in 2 tablespoons hot oil in skillet for 2 minutes.
In same skillet after removing vegetables, in 3 more tablespoons of oil, cook chicken mixture, stirring quickly until tender (about 5 minutes).
Return vegetables to the skillet.
Add water and heat to boiling.
Serve with rice.