Cantonese Chicken Stir-Fry
A vibrant Cantonese chicken stir-fry featuring tender strips of chicken, crisp vegetables, and a savory sauce, perfect for a quick, flavorful Asian-inspired meal.
Ingredients
- 1 whole chicken breast, boneless, cut into strips
- 1 1/2 Tbsp soy sauce ⓘ
- 2 tsp cornstarch ⓘ
- 1 tsp chicken broth
- dash of pepper ⓘ
- 1 medium onion, thinly sliced ⓘ
- 2 cups broccoli ⓘ
- 2 cups snow peas ⓘ
- 1 large carrot, sliced thin ⓘ
- 1 can water chestnuts, sliced ⓘ
- 2 Tbsp vegetable oil ⓘ
- 1/4 cup chicken broth ⓘ
Instructions
- Combine chicken with soy sauce, cornstarch, 1 teaspoon chicken broth, and pepper. Marinate for 30 minutes.
- Heat vegetable oil in a wok or large skillet. Stir-fry chicken and onions for five minutes.
- Add broccoli, snow peas, carrots, water chestnuts, and ginger; stir-fry for 10 minutes.
- Add 1/4 cup chicken broth to the wok.
- Cover and heat for 2 minutes.
- Serve over rice.
Tips & Substitutions
For a deeper flavor, consider adding minced garlic and ginger while stir-frying. You can substitute the chicken with tofu or shrimp for a different protein option. If you prefer a spicier dish, add sliced red chili peppers or a dash of chili oil. Ensure the chicken is cut into even strips for uniform cooking, and don't overcrowd the pan to avoid steaming.
Serving Suggestions
Serve the stir-fry over steamed jasmine rice or noodles for a complete meal. It pairs wonderfully with a side of stir-fried green beans with Sichuan sauce for a colorful plate. For an authentic touch, garnish with sesame seeds and sliced green onions. Consider a light soup, such as corn soup with egg whites, as a starter.
Storage & Reheating
Leftover Cantonese Chicken Stir-Fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of broth or water to prevent drying out. Stir frequently until heated through. Avoid reheating in the microwave, as it can make the chicken tough.
Nutrition & Diet Analysis (per serving)
Each serving of Cantonese Chicken Stir-Fry contains roughly 667 calories, with 6g protein, 130g carbohydrates, and 13g fat. It is an excellent source of vitamin A (51% of the Daily Value), vitamin C (38% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 637mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this stir-fry?
Yes, you can use frozen vegetables, but remember to adjust the cooking time. Add them directly to the pan without defrosting, and stir-fry until heated through. Fresh vegetables, however, offer a better texture and flavor, so use them when possible.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, tamari is an excellent substitute for soy sauce. For a lower-sodium alternative, use coconut aminos, which also adds a slightly sweet flavor. You can also mix balsamic vinegar with a pinch of salt as a quick alternative.
How can I make this dish spicier?
To add heat, include sliced fresh chili peppers or a teaspoon of chili paste during the stir-fry. You can also sprinkle red pepper flakes before serving. Adjust the level of spice to your preference to enjoy a pleasantly fiery version of this dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).