Boil chicken breasts for 20 minutes. Let cool and remove meat from bones, using your fingers. Chop celery sticks into small pieces. Chop green peppers into small pieces. Stir-fry chicken pieces, celery and green pepper in a little vegetable oil until soft. Add the cans of soup to the veggies and chicken. Stir and simmer for a bit. Serve over white rice.
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.
Preheat oven to 350\u00b0.
Bake chicken in foil.
Salt and pepper to taste, dot with margarine and bake for 25 to 30 minutes.
Cut chicken in bite size pieces.
Pour water into skillet.
Heat on medium high.
Add frozen vegetables and sliced chestnuts.
Add wine and soy sauce; gently stir in chicken.
Continue to stir until all food items are well coated.
Cover with lid; cook until all liquid has evaporated.
Stir occasionally.
Serve immediately.
Put 1 cup La Choy sauce in a bowl.
Combine chicken and cornstarch.
Mix well.
In large nonstick skillet, heat 1 tablespoon of oil; stir-fry chicken until brown.
Set aside.
Heat remaining oil in pan; add vegetables, garlic and ginger.
Add to chicken; toss to coat.
Heat through.
Serve with chow mein noodles.
In large skillet saute vegetables and onion in oil for 6 to 8 minutes until crisp-tender.
Combine stir-fry sauce and turkey. Add to vegetable mixture; heat thoroughly.
Serve over rice, 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.
Spray skillet very heavy with Pam.
Slice chicken breasts very thin.
Stir-fry in 1 tablespoon oil.
Remove.
Stir-fry the stir-fry vegetables in 1 tablespoon oil; add chicken.
In saucepan, mix sugar, vinegar, water, cornstarch and soy sauce. Stir well.
Cook over low heat until thick.
Pour over chicken and vegetables.
Serve with rice.
Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside.
Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender.
Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.
Place oil in large skillet or wok.
Lightly stir-fry chicken. Remove meat.
Add onion, stir-fry vegetables, mushrooms and water chestnuts.
Stir-fry vegetables just until tender.
Add chicken to this mixture.
Do not overcook vegetables.
Combine sugar, cornstarch, bouillon, pepper and water.
Pour this mixture over chicken and vegetables in skillet.
Stir constantly and cook only a minute or two until thickened.
Serve over hot rice.
Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
Stir-fry chicken in 2 batches until browned.
Remove from pan and set chicken aside.
Remove pan from heat.
Spray with cooking spray (or add more oil).
Add vegetables and stir-fry over medium heat until tender crisp.
Add soup, water and soy sauce.
Heat to a boil.
Return chicken to pan and heat through.
Serve over hot rice.
In a wok, stir fry chicken in the oil until fully cooked.
Add green bean stir fry and water, cover and cook 5 to 7 minutes.
Stir occasionally.
Add prepared stir fry sauce or the homemade mustard sauce:
Dissolve bouillon in water and blend in remaining ingredients.
After adding either sauce heat through.
Makes 3 to 4 servings.
Stir-fry chicken in oil until brown.
Add water chestnuts, green pepper strips and broccoli; let stir-fry with chicken.
Mix broth and dry ingredients together.
Add to pan and bring to boil. Serve over rice.
Stir together cornstarch, broth and soy sauce.
Set aside.
In skillet over medium heat in 2 tablespoons hot oil, stir-fry chicken until no longer pink.
Remove and set aside.
In skillet, in 1 tablespoon hot oil, stir-fry veggies, garlic and ginger until tender-crisp.
Stir in broth mixture.
Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet.
Heat through.
Serve over rice.
Serves 4.
In wok or large skillet, heat 2 tablespoons oil over medium-high heat.
Add carrots, peppers and onions.
Stir-fry 3 to 4 minutes.
Remove.
Add 1 tablespoon corn oil to skillet or wok. Stir in chicken and fry until chicken turns white.
Return vegetables to skillet.
Stir in stir-fry sauce mix.
Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over boiled rice.
Serves 4.
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.
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.
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.
Combine chicken broth, peanut butter and soy sauce; set aside.
Stir-fry chicken and garlic in vegetable oil until chicken is almost done.
Add frozen vegetables and sauce mixture. Stir-fry 5 to 7 minutes longer until thickened.
Serve over prepared rice.