Fluff with a fork.
Chicken Stir-Fry: In a wok or large
To prepare chicken: Combine sesame oil, fish sauce,
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.
nto cornstarch; stir in soy sauce. Add chicken and marinade to
garlic and sugar.
Add chicken mix lightly.
Refrigerate 20
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 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.
Stir together apricot juice, soy sauce,
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
In skillet, over medium-high heat, in 2 tablespoons hot oil, stir-fry chicken until no longer pink; remove.
Set aside.
In same skillet, in remaining 1 tablespoon oil, stir-fry vegetables and garlic until tender-crisp.
side.
To make the spicy coating: Grind your cumin seeds
igh setting. Add carrots and stir-fry 1-2 minutes. Add snow
b>stir-fry sauce; in a small bowl whisk together 1/2 cup chicken
Set aside. Cut chicken into chunks.
Put chicken and cornstarch into
and cornstarch. Marinate the chicken for 15 minutes.
In
nd set aside.
Place chicken in small bowl. Add 1
Cut chicken.
Drain oranges, reserving 1/4 cup syrup.
Cook ginger in hot oil 30 seconds.
Add chicken and stir-fry about 3 minutes.
Add snow peas, reserved syrup and stir-fry sauce.
Heat to boiling.
Reduce heat, cover and cook 2 minutes.
Top with orange sections.
Serve over rice.
Makes 2 servings, about 300 calories.
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.
ater, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
Heat
Combine soy sauce, chicken, ginger and dried red pepper in bowl.
Cover and refrigerate 30 minutes.
Put 2 tablespoons oil in large skillet or wok over high heat.
Add chicken mixture. Stir-fry until chicken is no longer pink.
Remove chicken.
Put 1 teaspoon oil in skillet.
Add onions and carrots.
Stir-fry until crisp tender.
Add snow peas, mushrooms, green pepper and green onion.
Stir-fry until crisp tender.
Add chicken; stir-fry until heated thoroughly.
Serve immediately.
Serves 4 to 6.