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

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 ...

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. 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.

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 ...

Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. 4. Add the snow peas, teriyaki or hoisin sauce, optional red chile ...

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 ...

The other day I walked into the grocery store and what did I see? The best-looking peppers – large, shiny, obviously fresh, and multiple colors – green, red, orange, yellow.

Add the chicken pieces stir fry, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Remove to a large plate. Stir in the remaining garlic, and peppers and season with salt.