Time 30m Yield 2 servings Number Of Ingredients 10 Steps:
Mix together all sauce ingredients in a small bowl. Heat oil over a nonstick pan and add chicken stirring until cooked. Pour sauce in pan and stir to coat meat. Once the sauce is bubbling, add the veggies to the pan and stir again to coat. Cook until meat is cooked through and veggies are soft. Serve over rice or alone. Enjoy!
Yield 2 servings Number Of Ingredients 14 Steps:
In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside. Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside. Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes. Add chicken back into pan. Serve over cooked veggies. Enjoy!
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside. In a medium bowl, season the chicken with salt, pepper, and cornstarch. Heat a 9.5" fry pan over medium-high heat and add sesame oil. Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown. Remove chicken and set aside in a separate bowl. Add the broccoli and bell peppers, and cook for 2-3 minutes. Add the chicken, cashews and sauce. Stir together and allow sauce to thicken. Remove from heat and serve over brown rice. Enjoy!
Time 35m Yield 5 servings. Number Of Ingredients 16 Steps:
Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Time 27m Yield 4 servings Number Of Ingredients 12 Steps:
In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste. Reduce heat to medium and stir in the crushed garlic. Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan. Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again. Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days. Enjoy!
Time 25m Yield 4 servings. Number Of Ingredients 12 Steps:
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 35m Yield 5 servings. Number Of Ingredients 14 Steps:
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender., In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. , Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.
Time 32m Yield 6 servings Number Of Ingredients 13 Steps:
In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth. Return the chicken and vegetables to the saucy pan, stir until heated through. Serve with hot rice or noodles. Enjoy!
