RCI-MT.004.0772.001
Stir-fried Chicken Cantonese
Makes 6 servings.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- boned and skinned chicken cut into strips1½ pounds
- 1 teaspoon
- ½ teaspoon
- ¼ teaspoon
- 2 tablespoons
- green bell peppers1½ largecut into thin strips
- onion1 largesliced
- 1 cup
- chicken broth1¼ cupsdivided
- 2 tablespoons
- 2 tablespoons
- fresh tomatoes2 largecut into eighths
- 3 cups
Method
1
Combine paprika, garlic powder, and black pepper in a small bowl, then toss with the chicken strips to coat evenly.
2
Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
1 minutes
3
Add the seasoned chicken strips to the hot oil and stir-fry until lightly browned on all sides and cooked through, 5-7 minutes. Transfer to a plate.
4
Add green bell peppers, onion, and celery to the same wok and stir-fry over high heat for 2-3 minutes until vegetables are tender-crisp.
3 minutes
5
In a small bowl, whisk together 1 cup of chicken broth, cornstarch, and soy sauce until smooth with no lumps.
6
Pour the cornstarch mixture into the wok with the vegetables and stir constantly until the sauce thickens, about 1 minute.
1 minutes
7
Add the remaining ¼ cup chicken broth and the fresh tomato pieces, then return the cooked chicken to the wok and toss everything together gently for 1-2 minutes until heated through.
2 minutes
8
Serve the stir-fried chicken over hot cooked rice, spooning the sauce and vegetables over each portion.