Cantonese Chicken With Vegetables

cantonese-chicken-vegetables
Photo by Anna Williams
Cantonese Chicken With Vegetables 3.1 13 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 341 calories
    • Calories 143 calories from fat
    • 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
  1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate.
  2. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the carrots and water. Cover partially and cook, stirring occasionally, until almost tender, about 2 minutes.
  3. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the Cantonese Light 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.

Ingredients

  1. Check 1 cup long-grain rice
  2. Check 1/2 cup low-sodium chicken broth or water
  3. Check 1 tablespoon dry white wine
  4. Check 1 tablespoon soy sauce
  5. Check 1 teaspoon sugar
  6. Check 1 teaspoon toasted sesame oil
  7. Check 1 teaspoon cornstarch
  8. Check kosher salt
  9. Check 3 1/2 tablespoons olive oil
  10. Check 2 tablespoons finely chopped scallions (white parts only)
  11. Check 1 1/2 tablespoons grated fresh ginger
  12. Check 1 pound boneless, skinless chicken breasts, thinly sliced
  13. Check 2 medium carrots, sliced (about 1 cup)
  14. Check 12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
  15. Check 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.