RCI-MT.004.0113.001
Cantonese Chicken with Rice
Makes 6 servings.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- cornstarch4 teaspoonsdivided
- 2 tablespoons
- minced ginger or ½ teaspoon ground ginger2 teaspoons
- garlic2 clovesminced
- ¼ teaspoon
- vegetable oil2 tablespoonsdivided
- chicken breasts (about 1 pound)2 wholeskinned, boned, and cut into thin strips
- 1 unit
- 1 teaspoon
- ½ teaspoon
- diagonally sliced celery1 cupcut ¼ inch thick
- ½ cup
- x 6-ounce package frozen (or 2 cups fresh) snow peas1 unit
- 3 cups
Method
1
Combine 2 teaspoons cornstarch, soy sauce, minced ginger, minced garlic, and black pepper in a small bowl to create a marinade. Add the sliced chicken breasts and toss to coat evenly, allowing the mixture to sit for at least 5 minutes.
2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Working in batches if necessary, add the marinated chicken and stir-fry until the meat is cooked through and golden, approximately 5-7 minutes. Transfer the cooked chicken to a clean plate.
3
Add the remaining 1 tablespoon of vegetable oil to the wok or skillet over high heat. Add the sliced onion and diagonally sliced celery, stir-frying until the vegetables begin to soften, about 3 minutes.
4
Drain the liquid from the can of sliced mushrooms, reserving it in a small measuring cup. Add the drained mushrooms to the wok and continue stir-frying for 1-2 minutes.
5
Add the frozen snow peas to the wok and stir-fry for 2-3 minutes until they are heated through and tender-crisp. If using fresh snow peas, reduce the cooking time slightly.
6
In a small bowl, whisk together the reserved mushroom liquid with the remaining 2 teaspoons cornstarch, sugar, and salt until the cornstarch is fully dissolved and no lumps remain.
7
Return the cooked chicken to the wok and stir to combine with the vegetables. Pour the cornstarch slurry over the mixture and stir continuously for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
8
Divide the hot cooked rice evenly among four serving bowls or plates. Spoon the chicken and vegetable mixture over the rice and serve immediately.