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CANTONESE CHICKEN WITH VEGETABLES
from "Real Simple® magazine"

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

Hands-on time: 30 minutes
Total time: 30 minutes

Makes 4 servings
INGREDIENTS (CLICK TO BUY)

1/2 cup low-sodium chicken broth or water
1 tablespoon dry white wine
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon sesame oil
1/2 teaspoon kosher salt
1 tesapoon cornstarch
3 1/2 tablespoons olive oil
2 tablespoons finely chopped scallion (white part only)
1 1/2 tablespoons grated fresh ginger
1 pound boneless, skinless chicken breasts, thinly sliced
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
1/3 pound (1 1/2 cups) snow or sugar snap peas
Cooked rice

Print recipe
PREPARATION

In a small bowl, combine the broth or water, wine, soy sauce, sugar, sesame oil, salt, and cornstarch, stirring until the cornstarch dissolves. Place a wok or large skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 30 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly, until the sauce has thickened slightly, about 1 1/2 minutes. Transfer to a bowl. Wipe out the pan and return to medium-high heat. Add 2 tablespoons of the remaining olive 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 olive oil, and heat for 30 seconds. Carefully add the carrots and 1/3 cup of 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 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.
NUTRITION PER SERVING
CALORIES 293.39(49% from fat); FAT 16.08g (sat 2.6g); PROTEIN 26.49mg; CHOLESTEROL 62.65mg; CALCIUM 121.16mg; SODIUM 678.18mg; FIBER 2.74g; CARBOHYDRATE 10.3g; IRON 2.56mg


Product nutrition and information
 Quantity Ingredients Est.Price
  FreshDirect Chicken Stock - $3.49/ea
 pint
 
  Varanda do Conde Vinho Verde
This product is currently unavailable.
 
  Spectrum Toasted Sesame Oil, Unrefined (for Medium Heat) - $6.59/ea
 8oz
 
  Scallions - $1.99/ea
 5.5oz, Farm Fresh, bunch
 
  Ginger Root - $2.99/ea Save! 2 for $5.00
 6oz
 
  Boneless Skinless Chicken Breast, Grade A, 3-4pc - $4.99/lb
 Grade A, 3-4pc
 
  Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
 1lb
 
  Bok Choy - $1.99/lb
 Farm Fresh
 

lb
Snow Peas - $3.99/lb
 Farm Fresh
 
  Sides in a Snap Steamed Jasmine Rice - $2.99/ea
 12oz
 
You May Already Have
  Yamasa Soy Sauce, Naturally Brewed - $2.39/ea
 10oz
 
  Argo Corn Starch - $1.99/ea
 16oz
 
  Domino Granulated White Sugar - $2.49/ea
 2lb box
 
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
 25oz
 
  FreshDirect Tellicherry Pepper, Ground
This product is currently unavailable.
 
  Morton's Regular Salt - $0.99/ea
 26oz
 
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