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    CANTONESE CHICKEN WITH VEGETABLES
    from "Real SimpleŽ 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 - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
     750ml
     
      Spectrum Toasted Sesame Oil, Unrefined (for Medium Heat) - $6.59/ea
     8oz
     
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
      Ginger Root - $3.99/ea
     6oz
     
      Boneless Skinless Chicken Breast, Grade A, 3-4pc - $3.99/lb
     Grade A, 3-4pc
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      Bok Choy - $1.99/lb
     Farm Fresh
     

    lb
    Snow Peas - $4.99/lb
     Farm Fresh
     
      Sides in a Snap Steamed Jasmine Rice - $2.99/ea Save! 2 for $4.50
     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 - $8.99/ea
     25oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
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