Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Time 40m Yield 2 Number Of Ingredients 12 Steps:
Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean. Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Time 35m Yield 6 Number Of Ingredients 17 Steps:
Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Time 35m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Thinly slice the lemon grass (or lemon rind). Peel and chop the ginger and garlic. Heat the oil in a large wok style pan over high heat. Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown. Add the chicken and stir-fry for 2 minutes. Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked. Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend. Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles. Enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a hot wok, heat oil. Stirfry chicken until brown. Add vegetables, curry paste, sugar, brown sugar and fish sauce. Stir fry 5 - 7 minutes or until cooked.
Yield Serves 2; can be doubled Number Of Ingredients 7 Steps:
Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
Time 25m Yield 2 servings. Number Of Ingredients 11 Steps:
In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice.
Time 20m Yield 2-4 serving(s) Number Of Ingredients 13 Steps:
Heat oil until hot, over medium-high heat (not smoking though). Add the garlic and ginger. Immediately, add the chicken. Cook, stirring constantly until cooked. Add veggies and sauces, water and chili flakes and sugar (I always taste it before adding the sugar in case it’s not needed). Continue to stir fry until the vegetables are cooked through but still somewhat firm. Stir in handful of chopped coriander. Garnish with a wedge or two of lime.
Time 35m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g. Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed. Add a little extra oil and stir fry pepper and garlic for about 1-2 Min’s, stir constantly so as not to burn garlic. Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine. Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min’s to just wilt vegetables (you still want a good crunch), stir once more and serve. To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.
Time 1h9m Yield 4 Number Of Ingredients 23 Steps:
Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer. Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes. Mix chicken thighs with curry paste. Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes. Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch. Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce. Serve chicken over rice, garnished with cilantro and Thai basil.
Time 40m Yield 6 serving(s) Number Of Ingredients 17 Steps:
Cut your chicken into bite size pieces, place in a large frying pan or wok with 1/3 Cup of water at medium - high heat. Add coconut oil, honey, lime juice, garlic powder, ginger and basil. When your chicken is cooked, add soy sauce, onion, red pepper, carrots and other desired cut up vegetables. Put the lid on and cook for 7 minutes on medium - high heat. In the last 2 minutes of the above, add crushed red pepper, cloves of garlic (use a garlic press). In a small bowl mix cornstarch and 1/2 half cup of water. When the 7 minutes are up add the cornstarch and water to thicken the sauce. Serve with capellini noodles or jasmine rice (add coconut oil during cooking).
