Cantonese Chicken With Vegetables

• 2 1/2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 medium carrots, sliced (about 1 cup)
• 1/3 cup water
• 12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
• 1/3 pound (1 1/2 cups) snow or sugar snap peas
• Cooked rice

1. Heat a wok or large skillet over high heat.
2. 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.
3. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds.
4. 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.
5. When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute.
6. Serve immediately over the rice.

olive oil, chicken breasts, carrots, water, choy, snow, rice

Taken from www.myrecipes.com/recipe/cantonese-chicken-with-vegetables (may not work)