Cantonese Chicken
This easy stovetop Cantonese Chicken features soy sauce and a variety of veggies to deliver a savory and nutritious dinner. Using precooked chicken and a few canned ingredients saves time and allows this tasty dish to cook in just 30 minutes.
Equipment
- large saucepan or pot with lid (for veggies and chicken mixture)
- large pot with lid (for rice or noodles)
- cutting board
- chef's knife
- serrated knife
- measuring cup
- can opener
- small bowl (for dissolving cornstarch)
Ingredients
- 3 cups celery thinly sliced
- 2 cups white onion sliced
- 2 cups red bell pepper (about 2 medium) cut into 1 inch pieces
- 1 quart (4 cups) low sodium chicken broth
- 1 small can sliced water chestnuts drained
- 1 small can baby corn drained
- 1 small can sliced mushrooms drained
- ⅓ cup soy sauce
- ¼ cup cornstarch
- 3 cups precooked chicken shredded or cut into bite sized pieces
- 6 cups cooked rice or low mein noodles
- chow mein noodles (for topping) I like La Choy
Instructions
- In a large cooking pot, parboil the celery, onion and red pepper in the chicken broth for 5 minutes. Do not drain.
- While the above is boiling, prepare another pot to cook the rice or noodles (this starch will cook separately while you prepare the rest of this recipe).
- Add the water chestnuts, baby corn, mushrooms and soy sauce to the large vegetable pot; stir and cook for 5 minutes over low to medium heat.
- While the canned vegetables and soy sauce heat, dissolve the cornstarch in ¼ cup of cold water. Stir until smooth, then add to the vegetable mixture. Cook over medium heat for an additional 10 minutes.
- Add the chicken and heat thoroughly (about 10 minutes), stirring occasionally.
- Serve over cooked rice or noodles. Top with crunchy chow mein noodles.
- Store leftovers in an airtight container. Keep refrigerated for up to 4 days.
Notes
You can also freeze Cantonese Chicken (minus the rice and noodles) in freezer safe packaging for up to 3 months.
In order to prevent unwanted clumps in the sauce, the cornstarch needs to be dissolved in cold water before being added to the hot sauce in the pot. If you skip this step, the cornstarch will start to thicken immediately after being added, resulting in a lumpy mixture that will form little gelatinous balls.
Nutrition
Calories: 663kcalCarbohydrates: 128gProtein: 27gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 36mgSodium: 764mgPotassium: 781mgFiber: 5gSugar: 5gVitamin A: 376IUVitamin C: 36mgCalcium: 79mgIron: 2mg
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