Need a fast and nutritious meal idea? Try this Stir-Fry Chicken with Vegetables recipe that’s bursting with colors and flavors. Succulent chicken pieces are tossed with crisp veggies like broccoli, ...

If you're like me and always on the go, this recipe is perfect for busy weeknights when you need a quick, healthy, and ...

The founder of a Montessori-inspired children's cooking school shares her recipe for a vegetable stir-fry medley that "looks more appealing" and is fun to make, even for a 3-year-old.

5) Add the sauce mixture to the stir fry and stir well to coat the vegetables. 6) Cook for another minute or two until the sauce has thickened and the vegetables are fully coated.

2 baby bok choy (about 8 ounces), coarsely chopped . 1. Combine the chicken broth, hoisin, cornstarch, chili garlic sauce, 1 tablespoon of the soy sauce and 1 tablespoon of the sake in a bowl.

Preheat the oven to 375°. In a large ovenproof skillet, heat the canola oil until shimmering. Add the Jerusalem artichokes, carrots, parsnips and potatoes and cook over moderately high heat ...

Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour.

1. In a large bowl that will hold all the meat, mix the baking soda and water to blend them. Add the beef squares and mix well. Cover and set aside for 15 minutes.

And while I’d normally reach for boneless, skinless thighs for stir-fries, the technique that Kevin Pang uses for his new butter-soy chicken and asparagus stir-fry has caught my eye. The ...