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 ...

Chinese Chicken Cabbage Stir-Fry is a crowd-pleasing dish that’s easy to make and packed with vibrant flavors. With juicy chicken, crisp vegetables, and a savory sauce, this stir-fry is perfect ...

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.

At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

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 ...

Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce. Every stir-fry needs a star to keep you ...