Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and ...

Then tip them onto a plate and set them aside. Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes ...

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.

People who dislike innards aren’t necessarily logical or consistent about their distaste. Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not?

Golden, buttery, and unapologetically indulgent – this chicken is a hug in a roasting ... your roast truly unforgettable. Diwali: The best recipes to cook for the festival of lights Forget ...