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

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 ...

This Lemon Chicken & Veggie Orzo Stir Fry is your new go-to! It’s a vibrant, one-pan (mostly!) meal that combines tender ...

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 ...

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

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.