Cantonese Chicken With Vegetables

Cantonese Chicken With Vegetables
Anna Williams
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
cup
long-grain rice
1/2
cup
low-sodium chicken broth or water
1
tablespoon
dry white wine
1
tablespoon
soy sauce
1
teaspoon
sugar
1
teaspoon
toasted sesame oil
1
teaspoon
cornstarch
kosher salt
3 1/2
tablespoons
olive oil
2
tablespoons
finely chopped scallions (white parts only)
1 1/2
tablespoons
grated fresh ginger
1
pound
boneless, skinless chicken breasts, thinly sliced
2
medium carrots, sliced (about 1 cup)
12
ounces
bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
1/3
pound (1 1/2 cups)
snow or sugar snap peas

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a bowl, combine the chicken broth, wine, soy sauce, sugar, sesame oil, cornstarch, and ½ teaspoon salt, stirring until the cornstarch dissolves.
  3. Heat 1 tablespoon of the olive oil in a saucepan over medium-high heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until sauce thickens slightly, about 1½ minutes. Pour into a bowl; set aside.
  4. Heat a wok or large skillet over high heat. Add 2 tablespoons olive oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate.
  5. Wipe out the pan. Reduce heat to medium-high. Add the remaining ½ tablespoon oil and heat for 30 seconds. Add the carrots and ⅓ cup water, cover partially, and cook, stirring occasionally, until almost tender, about 2 minutes.
  6. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the sauce and increase heat to high. When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
Nina Simond
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 143
  • Fat 16 g
  • Sat Fat 3 g
  • Cholesterol 63 mg
  • Sodium 714 mg
  • Protein 27 g
  • Carbohydrate 21 g
  • Sugar 6 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 123 mg
What does this mean? See Nutrition 101.

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