garlic and sugar.
Add chicken mix lightly.
Refrigerate 20
et stand for 5 minutes. Fluff with a fork.
Chicken Stir-Fry: In
Cook cut cup chicken breast strips in salad dressing
nto cornstarch; stir in soy sauce. Add chicken and marinade to
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.
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 oil in a wok or large skillet on high. Stir-fry cashews for 1 minute, until golden. Remove with a slotted spoon and set aside
Stir-fry chicken in 2 batches for 2-3 minutes, until golden and almost cooked through.
Return all chicken to wok with nuts, lemongrass, ginger, garlic, and chili. Stir-fry for 1-2 minutes, until fragrant. Add combined fish sauce, soy sauce and sugar. Simmer for 1 minute.
Remove from heat and toss basil leaves into stir-fry. Serve with steamed white rice.
ing to a boil.
Stir a few times, lower the
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.
Set aside. Add chicken to the skillet. Stir-fry over medium heat until
Dice chicken into small pieces, approx 1/
nd set aside.
Place chicken in small bowl. Add 1
Blend together water, soy sauce, cornstarch, garlic and pepper. Set aside.
Heat oil in wok or skillet over medium-high heat.
Add chicken and celery.
Stir-fry for 4 minutes or until chicken and celery are tender.
Add mushrooms and cashews; stir-fry for 1 minute.
Mix in soy mixture; cook and stir until sauce is thickened.
Serve with rice.
Makes 6 servings.
ith Cajun seasoning.
Whisk chicken broth, cornstarch, and 3 teaspoons
For the stir-fry sauce; in a small bowl
erry, and cornstarch. Marinate the chicken for 15 minutes.
In a
In wok or large frying pan, heat olive oil.
Add chicken and stir-fry over high heat until cooked.
Remove chicken; drain and set aside.
Set aside. Cut chicken into chunks.
Put chicken and cornstarch into
To prepare chicken: Combine sesame oil, fish sauce,
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.