Cook chicken, undisturbed, until it easily releases from pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 ...

Kiki Aranita, food columnist and co-chef, owner of Poi Dog -- a casual Hawaii-style restaurant and food cart in Philadelphia turned pop-up and retail sauce brand -- has long celebrated ...

With this quick, healthy stir-fry recipe, lean skinless chicken breast combines with kale, sweet potato, garlic, and peppers, and is finished with a little peanut sauce. "There is lots of room in ...

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.

Directions In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes. In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water.

This Garlic Chicken and Veggie Stir-Fry with Rice is your go-to recipe. Made with lean chicken breast, crisp-tender vegetables, and simple seasonings, it’s a flavorful, protein-rich dish that ...

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.

The simplest of the simple. This mushroom chicken stir-fry relies on a mini marinade to marry the flavors of soy, garlic and a touch of sugar. So go ahead, quell your craving and curl up with a ...

Transfer the chicken to the plate with the chiles. Repeat with the second batch. Return the chicken and chiles to the wok. Add the chopped ginger and cook until fragrant, about 1 minute.

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 about 5 minutes, until browned on both sides, then transfer to a plate. Add the remaining 1/2 teaspoon of toasted sesame oil to the pan; swirl to coat, then add the chicken.