Cantonese Chicken with Vegetables
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Ingredients
2 ½ tablespoons olive oil
1 pound boneless and skinless chicken breasts, thinly sliced
2 medium-sized carrots, sliced (about 1 cup)
⅓ a glass of water
12 ounces bok choy or baby bok choy, cut into 1 1/2-inch-thick strips, with the stems separated from the leaves
фунт pound (1 1/2 cups) green peas with sugar
1 recipe for light cantonese sauce
Boiled rice
To make
Preheat a wok or large skillet over high heat. Add 2 tablespoons of oil and warm up for 30 seconds. Add the chicken and cook, stirring occasionally, until tender, 3-4 minutes. Transfer to a plate. Wipe out the pan. Reduce the heat to medium-high, add the remaining oil and heat for 30 seconds. Add the carrots and water. Partially cover and cook, stirring occasionally, until almost tender, about 2 minutes. Add the bok choy stalks, cover and cook for 2 minutes. Add the bok choy leaves and peas and mix gently. Add a light Cantonese sauce and turn up the heat to high. When it starts to bubble, add the chicken. Stir-fry until heated through, about 1 minute. Serve immediately with rice.
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Author:Admin
Published: 11/20/2023 8:46 PM
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