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