Chicken can dry out in a snap. A few methods, like brining, marinating, and cooking over low heat can help, but there’s another technique that you should take advantage of. For a juicy, tender ...

Who wants to heat up the kitchen cooking at this time of the year? Stir-frying is ideal for summer because a dish cooks in just a few furious, exciting minutes. Done! Time to eat. Yes, you’ve ...

Pull your frozen chicken breasts out of the freezer, or use leftover chicken from last night to whip up tonight's quick and easy stir-fry dinner. Here are chicken stir-fry recipes that will even ...

Meat that is stir-fried, boiled, or steamed without the protective layer of cornstarch could still be tender, but not nearly as silky as meat that's been velveted.

Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil.

Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes.

Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through.