Craving a vibrant, healthy, and incredibly flavorful stir-fry that comes together in minutes? This Chop Suey (Chicken Stir ...

Return the chicken to the pan, add the sauce and Szechuan peppercorns, and stir-fry until the sauce thickens, for about 2 ...

Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes. Add the rice and use a wooden spoon to break up and clumps. Stir in the soy sauce.

In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar, and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly, and cooked ...

Stir and toss the broccoli and chicken for about a minute while they cook. Add a 1/4 cup of water to the pan to deglaze it. Turn the heat down slightly and add the cornstarch slurry.

Meat and vegetables: 1-¼ pounds boneless skinless chicken breasts, cut into bite-sized pieces; 1 batch stir-fry sauce (see above) ½ pound asparagus, cut into bite-sized pieces ...

Transfer leftover chicken stir fry to an airtight container and refrigerate up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Stir 3 Tbsp. balsamic vinegar, 1 Tbsp. toasted sesame oil, 1 tsp. honey, remaining 2 Tbsp. soy sauce, remaining ½ tsp. cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine ...

Stir-Fry Heat 2 tablespoons oil over medium heat in a preheated wok or skillet. Stir in broccoli and carrot, stir-fry for 30 seconds or until broccoli is tender, but still crunchy.