Recipe: Cantonese Chicken with Vegetables

This Real Simple recipe is better — and healthier — than opting for takeout tonight.

Cantonese Chicken with Vegetables

Yield: 4 servings

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

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.

Tip: Try making this dish with seafood or tofu in place of the chicken, or broccoli in place of the bok choy.

Cantonese Light Sauce

Yield: 4 servings

This recipe goes with Cantonese Chicken with Vegetables

1/2 cup low-sodium chicken broth or water

1 tablespoon dry white wine

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon toasted sesame oil

1/2 teaspoon salt

1 teaspoon cornstarch

1 tablespoon olive oil

2 tablespoons minced scallions (white parts only)

1 1/2 tablespoons grated fresh ginger

In a small bowl, whisk together the broth or water, wine, soy sauce, sugar, sesame oil, salt, and cornstarch, stirring constantly until the cornstarch dissolves. Heat a wok or skillet over medium-high heat. Add the olive oil and heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

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