Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper ...

Add asparagus; season with salt and toss to evenly coat asparagus with oil. Add 3 Tbsp. water, cover, and steam until water evaporates and asparagus is just tender, 4–5 minutes. Transfer ...

Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, crunchy vegetables and a soy vinaigrette. If you have any furikake, I’d ...

Not seeing what you’re after? Browse through our archive of more than 10,000 recipes to see what else we have to offer. 1. Chicken Stir-Fry With Mango and Peanut Sauce Above. Ripe mango adds ...

And if these recipes aren’t quite right, browse our Recipe Finder for more. Spicy Peanut Chicken Stir-Fry, pictured above. A simple and delicious peanut sauce can pair with the veggies ...

Soy sauce - For salt and a bit of flavor. Use all-purpose soy sauce and not dark variety. Sweet chili sauce - Also labelled ...

In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute.

Add garlic and stir 30 seconds. Add asparagus ... Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes.

The beauty of a stir-fry is in how quickly it can get to ... Here are five such recipes, starring chicken, when you’re in need of a quick meal that’s full of flavor. Not seeing what you ...

Save this recipe for later Add recipes to your saved ... oil to the hot wok, stir in asparagus, spring onions and ginger and stir-fry for 1 minute. Return chicken to the wok, add wine or sherry ...