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.

If you’re looking for a meal that’s easy to make, packed with flavor, and perfect for busy weeknights, Cashew Chicken Stir ...

Cooking oil: Vegetable oil, olive oil ... fry with sliced green onions and sesame seeds. Serve the Chinese zucchini stir-fry with chicken over a bed of rice. Enjoy! Here are some pro tips for ...

Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook ...

A healthy chicken stir-fry packed with veggies and served with a speedy egg ... Using white pepper is traditional in Chinese food and avoids black flecks in the finished dish, but it won't make ...

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 ...

Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Take the chicken out of ...

This week’s menu is a stir-fry of summer vegetables such as eggplant and paprika with chicken in which we'll ... in Tokyo’s Yoyogi Uehara offering Chinese home cooking. Midori Kasai is a ...

At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...