Cantonese Chicken with Vegetables

Cantonese Chicken with Vegetables

(I talked about this recipe here)

Stir Fry:
1 tablespoon olive oil
1 pound chicken breast, cut into small pieces
2 medium carrots, sliced (about one cup)
1/3 cup water
12 ounces bok choy, sliced into thin strips, stems separated from leaves
1/3 pound (1 1/2 cups) snow peas, thinly sliced
4 cups cooked rice

Cantonese sauce:
1/2 cup chicken broth
1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon com starch
1/2 tablespoon olive oil
2 tablespoons minced scallions

Combine all ingredients for sauce in a small bowl using a whisk.
Heat a wok or large skillet over high heat. Add 1 tablespoon of olive oil and heat for 30 seconds.
Add the chicken and stir-fry until cooked through, 3-4 minutes. Transfer to a plate.
Wipe out the pan, reduce heat to medium-high. Add 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 sauce and increase heat to high. When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute.
Serve over rice.

makes 4 servings/8 HUs per serving.
adapted from: Real Simple