Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done.

If you’re looking for a meal that’s easy to make, packed with flavor, and perfect for busy weeknights, Cashew Chicken Stir ...

Our Chinese chicken and broccoli recipe rivals any from your local takeout joint. Stock your pantry with traditional ...

Add chicken and stir-fry until cooked through and no longer pink. Add vegetables and stir-fry 2 ... are available in the Asian section of the supermarket.

Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Take the chicken out of ...

Stir-fry for 5 to 7 minutes, then add the remaining ingredients. Stir-fry for another 5 minutes, until vegetables are cooked. Serve over rice if desired Saute the tofu in oil until lightly golden ...

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...

Cover with a lid to keep it warm while you finish the stir-fry. In a large frying pan or wok, heat about 1 tablespoon vegetable oil. Once hot, fry about half of the chicken for 2 minutes ...

Stir 2 tablespoons of the oyster sauce, 1 tablespoon of the canola oil, 1 tablespoon of the cornstarch, and 1 tablespoon water together in a medium bowl until the cornstarch is suspended. Stir in 1 ...

If you prefer, chicken, shrimp ... Sprinkle those crunchy bits on the stir fry just before serving so they don’t get soggy. Crunchy Asian Salad makes for a nice hit of springtime on a cold ...