Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done.

Stir fry until chicken appears no more pink, add mixed vegetables. Stir for 30 seconds or until vegetables are cooked, then add Stir Fry Sauce. Stir to coat everything with the sauce evenly.

By combining a little soy sauce with brown sugar, you’ll transform the meat and vegetables ... this incredible Chinese Ginger ...

Chicken and Green Beans Stir Fry ... Chinese cooking technique known as dry frying, or Gan Bian, which is a method between ...

The secret to a simple, satisfying stir-fry is making sure there are plenty of different textures to keep each mouthful interesting. This Chinese ... Tip the diced vegetables and vegetable oil ...

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...

Recreating your favorite Chinese take-out at home sounds like a dream come true. Use this meat prep technique for quick and ...

The invention of Chinese stir – fried dishes greatly influenced Chinese cooking. Stir – fried dishes use a wide range of ingredients and are cooked quickly so they retain the nutrients of the ...

Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and ...