This is one of those dinners that feels like a win every time. It’s fast, it’s packed with flavor, and it’s always a hit with ...

This classic Indo-Chinese dish combines tender chicken, crisp vegetables, and springy noodles, all tossed in a fiery, savory sauce. It’s a quick, flavorful, and incredibly satisfying stir-fry that’s ...

My version is spiked with Chinese 5-spice, so for me at home, it’s a shortcut to achieving my favorite flavors in stir fry," Aranita said.

Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Tip: For Extra Flavorful Rice: Cook rice in Swanson® Chicken Broth instead of water. No need to add salt or butter.

Stir-Fry: 1 pound boneless, skinless chicken breast, cut into strips 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 cup baby carrots 1 cup broccoli florets 2 tablespoons olive oil ...

1. For the chicken, check to see if the thick white tendon is present and if it is, cut it out. Partially freeze the chicken breast, wrapped in plastic, for about 1 hour to make it easy to slice.

Add rest of oil and scallops. Stir 2 to 3 minutes or until scallops are opaque. Remove, then add shrimp; stir 2 to 3 minutes, until pink. Set aside. Stir cornstarch mixture; add to the skil-let.

Spray large skillet with nonstick cooking spray and heat over high heat 1 minute. Add oil and cook garlic until lightly browned, about 20 seconds. Stir in curry paste and lime leaves, if using ...

When we did, it was probably Chinese. My mother is third-generation Chinese-American and is chronically in the mood for Sichuan wontons, stir-fried noodles, beef chow fun, and mapo tofu.