CANTONESE CHICKEN RECIPES RECIPES

Name: Cantonese Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 1 lb boneless skinless chicken breast; 1/4 cup ketchup; 1 1/2 tablespoons soy sauce; 1 1/2 tablespoons liquid honey; 1 tablespoon lemon juice, fresh or bottled; 1 tablespoon water

CANTONESE CHICKEN RECIPE - FOOD.COM

Cantonese Chicken Recipe - Food.com image

From Company's Coming cookbook. I've adjusted the recipe for 2 servings. This is a thin sauce but so tasty spooned over the chicken and mashed potatoes. Prep time does not include marinating. Easily doubled.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb boneless skinless chicken breast
1/4 cup ketchup
1 1/2 tablespoons soy sauce
1 1/2 tablespoons liquid honey
1 tablespoon lemon juice, fresh or bottled
1 tablespoon water

Steps:

Arrange chicken in dish just big enough to hold 2 breasts flat.
Mix remaining ingredients well.
Spoon over chicken, cover and marinate in fridge at least 1 hour.
Turn chicken over and marinate at least 1 more hour.
Bake, covered at 375* for 20 minutes.
Baste chicken and bake uncovered for about 20 more minutes or until tender.

Nutrition Facts : Calories 336.7, FatContent 2.9, SaturatedFatContent 0.8, CholesterolContent 131.7, SodiumContent 1236.7, CarbohydrateContent 21.9, FiberContent 0.3, SugarContent 20.2, ProteinContent 54.4

CANTONESE CHICKEN WITH VEGETABLES RECIPE | MYRECIPES

Cantonese Chicken with Vegetables Recipe | MyRecipes image

Provided by Nina Simond

Total Time 25 minutes

Prep Time 25 minutes

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2?½ tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
2 medium carrots, sliced (about 1 cup)
? cup water
12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
? pound (1 1/2 cups) snow or sugar snap peas
1 recipe Cantonese Light Sauce
Cooked rice

Steps:

Heat a wok or large skillet over high heat. Add 2 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 Light 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.

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