Cantonese Chicken with Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
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 |
cooked rice |
Directions:
1. 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.
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