Cantonese Chicken & Vegetable Stir-Fry
Serve with Brown Rice is desired.

Serves 4

1 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
2 medium carrots, sliced
1/3 cup water
12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
1 1/2 cups snow or sugar snap peas
1 - 8 ounce can sliced water chestnuts

Cantonese Sauce:
1/2 cup low-sodium chicken broth or water
1 tablespoon dry white wine
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
1 teaspoon cornstarch
2 tablespoons minced scallions (white parts only)
1 1/2 tablespoons grated fresh ginger

Mix together sauce ingredients and set aside.

Heat a wok or large skillet over high heat.

Add 1 tablespoons of the 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 oil, and heat for 30 seconds.

Add the 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 and waterchestnuts. Stir-fry until warmed through, about 1 minute.

Per Serving): 270 Calories; 8g Fat (26.7% calories from fat); 1g Saturated Fat; 31g Protein; 18g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 600mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.

Serving over 1/2 cup cooked brown rice adds: 109 Calories; 1g Fat (6.7% calories from fat); trace Saturated Fat; 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Grain(Starch).

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