Cantonese Chicken With Vegetables

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

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


  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.