Photo: Anna Williams
Prep Time
25 Mins
Makes 4 servings

How to Make It

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.

Ratings & Reviews

joybuenaflor's Review

April 19, 2013

jb1234's Review

May 12, 2012
Good solid family meal.

LouisePearl's Review

April 19, 2012
Very good, and healthy. That's what I ask from a meal! Not so special I'd serve it for special company, but I'd certainly serve it as a very tasty casual meal.

Lovestoeatsoup's Review

March 08, 2011
Hubby and I both love this recipe, I would not hesitate to serve to guests for an informal meal. Prep takes a long time though!!