Cantonese Chicken With Vegetables
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the rice according to the package directions.
- Meanwhile, in a bowl, combine the chicken broth, wine, soy sauce, sugar, sesame oil, cornstarch, and ½ teaspoon salt, stirring until the cornstarch dissolves.
- 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.
- 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.
- 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.
- 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.
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
.
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Quick Tip
A variety of other vegetables work in this recipe. Try sliced green beans (add them when you would the bok choy stems).
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