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Cantonese Chicken with Vegetables

Cantonese Chicken with Vegetables
Cantonese Chicken with Vegetables might be just the main course you are searching for. This recipe serves 4. One serving contains 349 calories, 28g of protein, and 12g of fat. If you have rice, sugar snap peas, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and dairy free diet. 1 person found this recipe to be scrumptious and satisfying.

Instructions

1
Heat a wok or large skillet over high heat.
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Frying PanFrying Pan
WokWok
2
Add 2 tablespoons of the oil and heat for 30 seconds.
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Cooking OilCooking Oil
3
Add the chicken and stir-fry until cooked through, 3 to 4 minutes.
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Whole ChickenWhole Chicken
4
Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds.
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Cooking OilCooking Oil
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5
Add the carrots and water. Cover partially and cook, stirring occasionally, until almost tender, about 2 minutes.
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CarrotCarrot
WaterWater
6
Add the bok choy stems, cover, and cook for 2 minutes.
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Bok ChoyBok Choy
7
Add the bok choy leaves and peas and toss gently.
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Bok Choy LeavesBok Choy Leaves
PeasPeas
8
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.
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Whole ChickenWhole Chicken
SauceSauce
9
Serve immediately over the rice.
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RiceRice

Equipment

DifficultyNormal
Ready In25 m.
Servings4
Health Score32
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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