Dice chicken and heat oil in a large nonstick frypan or wok. Stir-fry chicken.
Add onion; stir until done.
Cook vegetables according to package directions.
Add to chicken.
Add 2 to 3 tablespoons soy sauce.
Add stir-fry sauce to taste.
Stir to mix well.
This is good alone with toast or eaten over rice.
Cook stir-fry according to directions.
Boil spaghetti, drain and then toss lightly with butter, salt and pepper.
Set aside. When both are cooked, mix together.
Serve with slice of garlic bread.
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.
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
ith boiling water. Let stand for 4-5 mins or until
nto cornstarch; stir in soy sauce. Add chicken and marinade to
Sprinkle soy sauce, sherry, ginger and cornstarch over chicken; stir and set aside.
Choose several vegetables for stir-fry. Stir-fry each vegetable separately in 1 tablespoon oil for 1 to 2 minutes.
Set all aside in another pan (or serving dish) as you finish.
Stir-fry chicken in 2 tablespoons oil until cooked.
Add juice from vegetables (if there is any).
Add 1/4 cup water and the chicken bouillon granules to make sauce.
Stir vegetables in to reheat.
When finished, stir in the cashews.
Serve over rice.
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.
Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.
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.
Stir-fry chicken in oil for 4 minutes.
Combine chicken and vegetables; stir-fry 4 to 5 minutes.
Add 1/2 cup mayonnaise and soy sauce to taste.
he garlic and stir to combine. Add the chicken strips and toss
In a small bowl, combine the first six ingredients; set aside.
In a large skillet or wok, stir-fry chicken in oil for 5 to 6 minutes or until juices run clear.
Add the vegetables; stir-fry for 3 to 4 minutes or until crisp-tender.
Stir in pineapple and reserved soy sauce mixture; heat through.
Serve over rice.
Yield: 6 servings.
Bake at 425 degrees for 8 minutes.
Stir fry onion, peppers, mushrooms
In skillet or wok, cook chicken in 2 tablespoons oil until tender.
Mix together broccoli, cauliflower, celery, onions, bell peppers and cabbage.
Pour into skillet with chicken.
Add stir-fry mix and let simmer until vegetables are tender.
Stir occasionally.
Serves 6.
Flatten breasts or use boneless.
Place in baking dish. Combine teriyaki, ginger and garlic.
Pour over chicken.
Marinate for 30 minutes.
Dredge meat until coated with cornstarch.
Add 1/2 of oil; heat until hot.
Stir-fry chicken until brown.
Add remaining oil until hot.
Stir-fry vegetables 1 minute.
Add seasoning packet and broth. Cook 2 minutes.
Coat chicken with cornstarch.
Heat oil on medium-high heat in skillet.
Add chicken; cook for 3 to 4 minutes, until golden brown. Set aside in a bowl.
Add bell pepper, snap peas and water chestnuts to skillet.
Stir-fry 2 to 3 minutes, until just tender. Add to this the stir-fry sauce and chicken.
Serve over rice; garnish with sliced scallions.
Assemble all ingredients. Preheat large skillet or wok over high heat for 10 seconds.
Add oil to skillet and heat for 15 to 20 seconds.
Carefully add chicken strips and stir-fry until chicken is cooked, about 5 or 6 minutes.
Add vegetables and pineapple, stir-frying 3 to 5 minutes or until vegetables are crisp-tender.
Stir in sweet and sour sauce.
Continue stirring until sauce covers all ingredients and is thoroughly heated. Serve over rice.
Makes 4 to 6.
In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.
Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Stir-fry chicken in oil until chicken is thoroughly cooked. Add all ingredients.
Stir and bring to a boil for 1 minute. Serve over rice.
Makes 4 to 6 servings.