Oriental Skillet Supper Food

ASIAN SKILLET SUPPER

Steps:

• In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice.

ASIAN CHICKEN SKILLET

Steps:

• In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink.

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.

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.