If there’s one dish that always saves the day in my kitchen, it’s this Garlic Chicken Veggie Stir-Fry. It’s the kind of meal ...

There’s a certain kind of relief that comes with knowing exactly what’s for dinner. On weeknights when I’m too tired to think, let alone cook something complicated, this Garlic Chicken & Veggie ...

Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

Add the orange juice, honey, ginger and garlic and mix well together. Set aside Heat 1 tablespoon of the oil in a large frying pan or wok over a medium–high heat. Add the chicken and stir fry ...

Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and ...

Preheat the oven to 375°F. In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder and black pepper. Brush each chicken ...

is quickly stir-fried with just a few cloves of minced garlic, preserving some of its characteristic crunch and letting its delicate flavor shine. Finishing the vegetable in a blend of chicken ...

You can make this with chicken hearts only or with a ... Add the ginger, garlic and banana chillies and stir-fry for about 15 seconds. Add the spring onion, stir briefly to coat with the oil ...

then discard the garlic and ginger. Add the mushrooms and spring onion whites and toss well. Add the chicken, ginger, mange tout and bean sprouts and flip-fry for 2 minutes. Add the noodles ...

For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a smaller bird, use a 4-pound chicken and season it with only half of the spice ...