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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Cook rice according to package directions; set aside. Dice chicken into 1-inch cubes; place in bowl with soy sauce and ginger. Mix; let sit for 5 minutes. In large skillet or wok, heat 2 tablespoons oil. Add chicken; stir until cooked on all sides. Remove chicken. Add 1 tablespoon oil and diced onion; fry until translucent (kind of clear). Add vegetables; stir-fry. Add chicken; stir-fry. Add stir-fry sauce; stir for 30 to 40 seconds. Serve over rice.