Cantonese Chicken with Vegetables

Cantonese Chicken with Vegetables
Photo by Anna Williams

Ingredients

  • 12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
  • 2 medium carrots, sliced (about 1 cup)
  • 1/3 cup water
  • 1/3 pound (1 1/2 cups) snow or sugar snap peas
  • 1 recipe Cantonese Light Sauce
  • 1 recipe Cantonese Light Sauce
  • Cooked rice
  • + 9 more ingredients
    • 1 pound boneless, skinless chicken breasts, thinly sliced
    • 1/3 cup water
    • 2 ½ tablespoons olive oil
    • 1/3 pound (1 1/2 cups) snow or sugar snap peas
    • 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 pound boneless, skinless chicken breasts, thinly sliced
    • 2 ½ tablespoons olive oil
    • 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 car...

View full recipe at My Recipes

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