Asian Skillet Supper Food

ORIENTAL SKILLET SUPPER

Steps:

• Cook rice with two cups of water and 1/4 tsp ginger.
• In heavy skillet, cook peppers and celery in oil until crisp and tender. Remove and set aside.
• Add meat. Brown quickly.
• Combine water, soy sauce, cornstarch, sugar, and salt. Add to skillet and cook until thickened.
• Stir in reserved peppers and celery along with tomato wedges. Heat through.
• Serve over ginger rice.

RAMEN SKILLET SUPPER

Steps:

• Brown meat in large skillet.
• drain.
• Add water and 1 of the seasoning packs, stir fry sauce, and frozen veggies.
• Mix well.
• Bring to a boil.
• Reduce heat to medium-low cover and cook for 5 minutes or until veggies are tender.
• Break up the noodles and add to the skillet.
• Cover, cook 5 to 8 minutes or until sauce is as thick as you like it. stir occasionally separating noodles.
• Any stir fry or mixed type veggies that you like can be substituted.

ASIAN CHICKEN SKILLET

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook chicken, bell pepper and onions in oil 3 to 4 minutes, stirring occasionally, until chicken is light brown.
• Crumble noodles. Stir noodles, seasonings from flavor packets, water and soy sauce into chicken mixture. Heat to boiling. Cook 3 to 4 minutes, stirring occasionally, until noodles are completely softened and tender.
• Stir in cabbage. Cook 1 to 2 minutes, stirring occasionally, until cabbage is softened. Sprinkle with nuts.

EASY ASIAN SKILLET CHICKEN

Steps:

• Place the chicken cubes in a bowl, then season with salt and pepper.
• Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
• Place the chicken in a colinder and shake off an excess cornstarch.
• In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
• In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
• Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
• Using a slotted spoon remove the chicken to a bowl.
• Pour off some of the fat (leave about 2 tablespoons in skillet).
• Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
• Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
• Serve with cooked rice.