Time 40m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds. Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink. Remove chicken from skillet. Add pea pods, red pepper, and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes. Sprinkle with pepper. Combine applesauce, vinegar, soy sauce, cornstarch, and chicken broth. Add chicken to vegetables, add sauce mixture and sliced apples, and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed rice.
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes. Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
Time 40m Yield 3 Number Of Ingredients 10 Steps:
Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.
Time 27m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned. Remove chicken, keep warm. In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes). Add snow peas and saute 3 minutes. Add onion and garlic. Mix broth and cornstarch; add soy sauce and ginger,stir until smooth. Add to vegetables;cook and stir until mixture thickens. Return chicken and heat through.
Time 30m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
Time 30m Yield 4 Number Of Ingredients 16 Steps:
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate. Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low. Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
Time 30m Yield Serves 2 Number Of Ingredients 0 Steps:
Cut the chicken into small chunks, Grate the ginger, Crush the garlic, Finely chop the spring onions, Cut the onion into large chunks Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over add in rest of veg and stirfry for 4-5 minutes add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes Serve over some batsami rice for a perfect finish.
