Fluff with a fork.
Chicken Stir-Fry: In a wok or large
In wok or deep sided 12 inch skillet, heat oil over medium high heat. Add chicken, stir fry 2 minutes or until no longer pink in center.
Add frozen vegetables, cover and cook 4 minutes, stirring occasionally. In small bowl, combine soy sauce, pineapple juice and cornstarch.
Pour over chicken and vegetables, cook 2 minutes or until thickened. Serve immediately over rice.
Serves 4.
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.
nto cornstarch; stir in soy sauce. Add chicken and marinade to
garlic and sugar.
Add chicken mix lightly.
Refrigerate 20
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.
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.
and cornstarch. Marinate the chicken for 15 minutes.
In
inute.
Add pork or chicken, stir fry 3 minutes or 'til is
Cook cut cup chicken breast strips in salad dressing
Cut chicken into 3/4-inch pieces.
Spray large nonstick skillet with nonstick cooking spray.
Heat over medium-high heat.
Add chicken and garlic; stir-fry 4 minutes.
Add frozen vegetables, onion and carrots; stir-fry 3 minutes.
Cover; cook 3 to 5 minutes or until vegetables are tender and internal juices of chicken run clear.
Stir in hoisin sauce.
Heat thoroughly.
Serve chicken and vegetables over hot cooked rice.
Garnish with fresh cilantro, if desired.
Spray large skillet or wok with a nonstick cooking spray. Add chicken strips and garlic.
Stir-fry 3 minutes.
Add vegetables.
Stir-fry 3 more minutes.
Add chicken broth.
Reduce heat to medium.
Stir in mayonnaise, soy sauce and ginger.
Simmer until vegetables are tender-crisp.
Do not overcook.
(I you want a thick sauce, thicken it with cornstarch and cold water.)
Serve over hot rice.
Heat oil in skillet over high heat.
Cut chicken into strips. Add to skillet with garlic; stir-fry 3 minutes.
Add vegetables; stir-fry an additional 3 minutes. Reduce heat to medium.
Stir in Miracle Whip, soy sauce and ginger. Simmer 1 minute.
Serve over rice. Serves 4.
Heat oil in skillet over high heat. Cut chicken into strips. Add to skillet with garlic. Stir-fry for 3 minutes. Add vegetables. Stir-fry an additional 3 minutes. Reduce heat to medium. Stir in mayo, soy sauce and ginger. Simmer for 1 minute. Serve over rice.
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
nd set aside.
Place chicken in small bowl. Add 1
To prepare chicken: Combine sesame oil, fish sauce,
Stir together apricot juice, soy sauce,
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.