et stand for 5 minutes. Fluff with a fork.
Chicken Stir-Fry: In
For the stir-fry sauce; in a small bowl
To prepare chicken: Combine sesame oil, fish sauce,
nto cornstarch; stir in soy sauce. Add chicken and marinade to
epper flakes.
Slice the chicken into thin strips along the
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.
garlic and sugar.
Add chicken mix lightly.
Refrigerate 20
FOR THE STIR-FRY:.
Chop the onion and
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.
erry, and cornstarch. Marinate the chicken for 15 minutes.
In a
Set aside. Cut chicken into chunks.
Put chicken and cornstarch into
Combine all ingredients for the marinade, and prepare chicken in bite sized pieces
Cook cut cup chicken breast strips in salad dressing
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.
im the fat from the chicken, and slice it into strips
Heat wok over high heat until hot.
Add 1 teaspoon oil and swirl to coat.
Add half the chicken. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
Add remaining 2 teaspoons oil, garlic and boc choy to wok. Stir-fry for 1 minute. Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 2 tablespoons water. Stir-fry for 1 minute.
Add coriander, basil and lime juice. Stir-fry for 1 minute or until heated through.
Serve over rice.
Slice the chicken into thin bite-size strips.<
I allow one garlic clove for each fillet. If you don
Place the cubed chicken in a bowl, and add