Chicken Cantonese

  • Active Time 25m
  • Total Time 45m

Makes 4 servings

This chicken dish is loaded with traditional Cantonese ingredients such as rice wine, sesame oil, and ginger. It is just as tasty served over rice instead of the egg noodles.


  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or chicken broth
  • 2 teaspoons plus 1 tablespoon cornstarch, divided
  • 12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
  • 1 cup chicken broth
  • 6 ounces dried Chinese egg noodles or regular fine egg noodles
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger root
  • 1/2 cup thinly bias-sliced carrot
  • 1/2 cup thinly bias-sliced celery
  • 1 cup 1x1 1/4 slices red and/or green bell pepper
  • 1/2 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1/3 cup coarsely chopped almonds

Companion recipe: Chicken Broth


In a medium mixing bowl, stir together the soy sauce, rice wine or broth and 2 teaspoons cornstarch. Stir in the chicken and let stand at room temperature for 30 minutes. Do not drain.

Meanwhile, in a small bowl, stir together the chicken broth and 1 tablespoon cornstarch. Set aside. Cook the egg noodles according to package directions; drain and return the noodles to the pan. Stir in the sesame oil. Keep warm.

Pour the cooking oil into a wok or large skillet over medium-high heat. (Add more oil as necessary during cooking.) Stir-fry the garlic and ginger for 15 seconds. Add the carrot and stir-fry for 1 minute. Add the celery and stir-fry for 1 minute. Add the pepper and onion; stir-fry for 1 minute. Add the mushrooms; stir-fry for 1 minute more, or till vegetables are crisp-tender. Remove all the vegetables from the wok and set aside.

Add the almonds to the wok; stir-fry for 2-3 minutes, or till toasted. Remove from wok. Add the undrained chicken to the hot wok; stir-fry for 3-4 minutes, or till tender and no pink remains. Push the chicken from the center of the wok and add the chicken broth-cornstarch mixture to the center. Cook and stir till thickened and bubbly. Return the vegetables and almonds to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or till heated through. Serve over the noodles.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 636

nutrition information per serving

414 calories; 13g total fat; 90mg cholesterol; 582mg sodium; 43g carbohydrates; 4g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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