Stir in 1 pound bite-size pieces boneless, skinless chicken so that it is evenly distributed in the rice. Cover and simmer, ...

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

Chicken and Green Beans Stir Fry is made with an irresistible stir fry sauce. It features blistered green beans that even ...

Ever leave a Chinese restaurant and wonder how their food is so perfectly stir-fried, full of lingering ... stir frying the veggies with chicken or starches like rice cake and noodles.

Stir to combine and cook for one minute. Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return ... Bake until the top is golden brown and the mixture is ...

Leave the rice in a colander and toss in 1 tbsp oil. Heat the rest of the oil in a pan, then sauté garlic and onions until they turn light brown. Add the chicken to the pan and stir-fry it with ...

stir-fried kangkung, chicken feet salad – and that perennial Thai favourite, mango sticky rice. The lava creamy egg rice (left) is this writer’s favourite, though you can’t go wrong with ...

Add the chicken and stir-fry for 10–12 minutes ... Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes ...

It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and ...

After returning the browned chicken to the Dutch oven, cover the pot only partially. A little evaporation is desirable so the ...