Craving a classic Chinese stir-fry that’s light, healthy, and incredibly flavorful? This Moo Goo Gai Pan recipe brings together tender chicken breast, a medley of fresh and canned mushrooms, crisp ...

Skip the takeout! This chicken stir fry recipe makes a quick and easy family dinner. It’s perfect for busy weeknights.

1. Peel and quarter onion, separate layers. Slice celery diagonally into 2.5cm strips; cover mushrooms with hot water, leave 30 minutes, drain, squeeze dry; cut in half.

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes. Combine soy sauce ...

1/2 teaspoon red chili flakes. 1 tablespoon hoisin sauce. Optional garnish: 1/2 cup cashews and/or 1-2 tablespoons sliced scallions. Directions: To marinate the chicken, place it in a medium-size ...

Mix cornstarch, broth, honey, vinegar, soy and pepper. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and ...

Stir and toss the broccoli and chicken for about a minute while they cook. Add a 1/4 cup of water to the pan to deglaze it. Turn the heat down slightly and add the cornstarch slurry.

Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm. Stir-fry onion in remaining oil ... Stir in the water chestnuts, soy sauce, egg, and ginger. Position a wonton ...

Add remaining 1 tablespoon oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes. Return chicken to skillet.

The cooking technique I return to most, a stir-fry gets you fed fast. This one is inspired by Thai pad kra pao and features ground chicken sautéed with shallots, garlic, and a metric ton of basil.

Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through.