Cantonese Chicken with Vegetables

Made this a few nights ago and it was fantastically delicious!! Make the sauce and chop the vegetables ahead of time and this dish is ready in a snap. The best part about this recipe is that its a one dish meal – carbs, meat & veggies all in one and ready to eat at the same time.  I used shredded cabbage (in place of the bok choy) and frozen peas, so don’t worry if you need to do a little substitution.

Yield: 4 servings

4 tsp. olive oil

1 lb. boneless, skinless chicken breast, thinly sliced

to taste salt & pepper

2 medium carrots, sliced (about 1 cup)

1/3 cup water

12 oz. bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves

1/3 lb. (1 1/2 cups) snow or sugar snap peas

1 recipe Cantonese Light Sauce (recipe follows below)

cooked brown or wild rice

  1. Heat a wok or large skillet over high heat. Add 2 tsp. of oil and heat for 30 seconds. Sprinkle chicken with salt and pepper and add to pan; stir-fry until cooked through, 3-4 minutes. Transfer to a plate. Wipe out pan.
  2. Reduce heat to medium-high, add remaining 2 tsp. oil and heat for 3o seconds. Add carrots and water. Cover partially and cook, stirring occasionally, until almost ender, about 2 minutes. Add bok choy stems, cover, and cook for 2 minutes. Add bok choy leaves and peas and toss gently. Add Cantonese Light Sauce and increase heat to high.  When it starts to bubble, add chicken. Stir-fry until warmed through, about 1 minute.
  3. Serve immediately over rice.

Cantonese Light Sauce

I used minced onion in place of scallions, bottled ginger and homemade chicken stock.

1 tsp. cornstarch

1 tbsp. olive oil

2 tbsp. minced scallions

1 1/2 tbsp. grated fresh ginger

1/2 cup chicken broth

1 tbsp. white wine

1 tbsp. soy sauce

1 tsp. sugar

1 tsp. toasted sesame oil

1/2 tsp. salt

  1. Combine all ingredients in a small jar or bowl and whisk until well combined. Refrigerate until ready to use.

from Real Simple magazine, October 2005

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