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Chicken Cantonese

Source: Cooking at a Glance - Chicken
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Active Time:  25 Minutes
Total Time:  45 Minutes
  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 cornstarch
12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
1 cup chicken broth
1 tablespoon cornstarch
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 sweet bell pepper
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1/3 cup coarsely chopped almonds
Other necessary recipes:
Chicken Broth
Chicken Cantonese Recipe at
In a medium mixing bowl stir together soy sauce, rice wine or broth, and 2 teaspoons cornstarch. Stir in chicken and let stand at room temperature for 30 minutes. Do not drain.

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

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

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

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 414
Fat. Total: 13g
Fiber: 4g
Carbohydrates, Total: 43g
Sodium: 582mg
% Cal. from Fat: 28%
Cholesterol: 90mg
Protein: 31g
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