8 stir chicken asian flavors Recipes

chicken and garlic-flavored rice and vermicelli mix, butter, boneless skinless chicken breasts , cut into strips, water, reduced-sodium teriyaki sauce, ground ginger, frozen stir-fry vegetable blend, thawed

vegetable oil, boneless chicken breasts , cut into 1/2 inch pieces, gingerroot, minced, garlic, minced, crushed red pepper flakes, teriyaki sauce, coleslaw mix, scallions, sliced

ramen noodles , chicken flavored, frozen broccoli , carrots, and water chestnut mix or 1 (16 oz) bag cuts, vegetable oil, boneless chicken breast , cut into thin strips, stir-fry sauce

boneless skinless chicken breast , cut into strips, ground ginger, salt & pepper, water, chicken-flavored ramen noodles, frozen mixed vegetables (broccoli, carrots, & water chestnuts), stir-fry sauce

eggs lightly beaten, chicken flavored rice mix, chicken shredded cooked, asian stir fry frozen vegies thawed, bamboo shoots drained, soy sauce, sesame oil, scallions chopped

salmon fillets or steaks, soy sauce, sake or dry white wine, mirin, sugar, chopped green onion, chopped fresh ginger, lemon, thinly sliced, olive oil, baby bok choy, washed and cut diagonally, shelled, blanched fresh soy beans (either fresh or frozen) also called edamame, washed fresh pea shoots or pea leaves, garlic chicken stock , recipe follows, sea salt, hot pepper sesame oil, toasted sesame seeds and fresh daikon radish or onion sprouts, as garnish, roast garlic: slice off the top quarter or so of 2 heads of garlic to expose the cloves. drizzle with a little olive oil and season with salt and pepper. loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. squeeze out and mash as much as you can from garlic heads. stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.