Time 30m Yield 4 Number Of Ingredients 11 Steps:
Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Place rice on the stovetop to cook, according to package directions. Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board. When the rice is 6 or 7 minutes away from being done, begin your stir fry. Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts. Serve chicken and peppers with prepared rice, salad with peanut dressing.
Time 40m Yield 4 servings Number Of Ingredients 20 Steps:
Place rice on the stovetop to cook. Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board. When the rice is 6 or 7 minutes away from being done, begin your stir fry. Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts. Serve chicken and peppers with prepared rice, salad with peanut dressing. Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper. Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve. Preparation time: 10 minutes Cooking time: none Ease of preparation: easy
Time 35m Yield 2 servings. Number Of Ingredients 13 Steps:
Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In a small bowl, combine the peach, peppers, onion, mint and 1 tablespoon glaze; set aside., Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.
Time 25m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Saute garlic, ginger and peppers in canola and sesame oils in a large wok or skillet for about 1 minute. Increase heat to high and add chicken. Stir-fry until chicken is browned, about 5 minutes. Stir in soy sauce, water and brown sugar. Reduce heat to medium and cook for 5 more minutes or until chicken is completely cooked through. Add in basil and scallions. Serve!
