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Cantonese Chicken & Vegetables

Posted Apr 27 2009 11:41pm
Cantonese Chicken & Vegetables
Courtesy of Real Simple
Yield 4 servings

2 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
2 medium carrots, sliced (about 1 cup)
1/3 cup water
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
1 recipe Cantonese Light Sauce (below)
Cooked rice

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.

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. 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.

Cantonese Light Sauce
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
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon olive oil
2 tablespoons minced scallions (white parts only)
1 1/2 tablespoons grated fresh ginger

Mix together and set aside.
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