s little as you like. For some odd reason this site
Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at least 30
Marinate your beef or chicken for about 5 hours using about
Start defrosting chicken if it's
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.
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.
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.
arge nonstick skillet.
Add chicken and stir fry till golden. Add scallions
For the stir-fry sauce; in a small bowl
Set aside. Cut chicken into chunks.
Put chicken and cornstarch into
way from heat.
Add chicken and stir fry 2 to 3 minutes
Combine all ingredients for the marinade, and prepare chicken in bite sized pieces
b>chicken. Cut meat into bite size pieces. (Save skin and bones for
inutes, so start cooking the stir-fry about 8 minutes before the
dd the chicken and stir-fry for 5-6 minutes or until chicken is not
In a skillet or wok, heat the oil on high heat.
Add the garlic, onion and chicken.
Stir-fry for one minute.
Add Roger Hong's stir-fry sauce.
Cover and cook until chicken is done, approximately 2 minutes.
Add the carrots and broccoli on top of the chicken.
Cover and cook for 1 minute for crispy broccoli. Serve immediately.
Marinate pork or chicken in stir-fry sauce.
In nonstick skillet, stir-fry pork (chicken) over medium to high heat for 4 to 5 minutes.
Toss in large bowl with remaining ingredients.
Serve with hot French bread.
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.
Prepare Grilled & Ready(R) Frozen Grilled Chicken Breast Strips according to package directions.
Meanwhile, in a large skillet, cook and stir mushrooms in hot oil for 4 minutes. Add sweet pepper; cook and stir for 2 minutes. Add chicken and stir-fry sauce; cook and stir until heated through. Serve over hot cooked linguine.
Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.