Stir 1/3 cup smooth peanut butter, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, and 2 teaspoons of the toasted sesame ...

Meanwhile, heat oil in a large non-stick wok over high heat. Stir-fry onion, garlic, ginger and chilli for 1–2 minutes, until ...

This stir-fry sauce definitely comes in the cutest bottle ... it double as a marinade or an unconventional dip, suitable for chicken wings or even french fries. The tangy kick is introduced ...

Using fresh vegetables, spices and a tangy sauce, this marinated chicken stir fry may quickly make it to the top of your menu ...

Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until ... Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and ...

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

Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. For the 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 ...

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...