Join our community of Solution Seekers!

Cantonese Chicken With Vegetables

Cantonese Chicken With Vegetables
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2005

Nutritional Information

  • Per Serving
  • Calories 341Calories From Fat 143
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 63mg
  • Sodium 714mg
  • Protein 27g
  • Carbohydrate 21g
  • Sugar 6g
  • Fiber 3g
  • Iron 3mg
  • Calcium 123mg
What does this mean? See Nutrition 101 .

Quick Tip

Green Beans
A variety of other vegetables work in this recipe. Try sliced green beans (add them when you would the bok choy stems).

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.