Cantonese Chicken Stir Fry
1 1/2 tablespoons olive oil
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. Combine sauce ingredients together. Add the sauce and increase heat to high.
When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
Per Serving: 250 Calories; 9g Fat (33.0% calories from fat); 1g Saturated Fat; 30g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 733mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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