Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes. Add the rice and ... of the reserved broccoli cooking water and crumble in half of the chicken stock cube.

Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes. Uncover and return chicken and any accumulated juices to skillet. Cook, stirring, until sauce is thickened and chicken and ...

Remove the chicken and broccoli from the frying pan with a slotted ... and serve immediately with the rice. Instead of serving with rice, stir two nests of cooked egg noodles into the sauce ...

Boil the rice with 1 tsp salt and 1 Tbsp oil, till 'bite-like'. Add the chicken and stir-fry till well mixed. 6. Add the soya sauce, vinegar and chilli sauce, mix well and add the rice. 7. Stir till ...

Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.

For a quick meal, you can skip the pan-frying step - serve the rice after ... duck or chicken fat, or oil. When the fat is hot, add the lap cheung, yuen cheung and duck meat. Stir-fry over a ...

For restaurant-quality stir-fried veggies, be sure to take this important step before adding them to your stir-fry dish.