Cantonese Chicken (Recipe 58 of 125)

Here's another recipe from Mom's Gray Tin Box. I have a suspicion that her famous stir fry started as this recipe and was Wraspirfied. That's what I call it when the recipe I know and love has barely anything similar to the recipe I've found in the Gray Tin Box. 

I got to wondering why it was titled "Cantonese" Stir Fry. What's "Cantonese" food? According to this blog, "Cantonese cuisine refers to food from the Canton area of Southern China which includes Guangzhou and Hong Kong. This cuisine is so different from the meals enjoyed throughout the rest of China for several important reasons." Turns out Dim Sum is Cantonese! 

At any rate, this recipe was delicious. In fact, I think I like it better than mom's famous stir fry. It wasn't as salty or heavy. 

Cantonese Chicken

Recipe from: Mom's Gray Tin Box

Serves 4

4 tsp cornstarch, divided

2 T soy sauce

1 tsp ginger

1/4 tsp pepper

3 T oil

1 tsp sugar

2 whole chicken breasts, cut into bite size strips

1 c celery, sliced diagonally

1 can sliced mushrooms (4 oz)

1 c sliced onion

1 package frozen snow peas or 1/2 c fresh

1 can sliced water chestnuts, chopped (Optional, but add it)

Combine 3 tsp cornstarch, soy sauce, pepper and 1 T oil. Pour over sliced chicken and let stand for at least 10 minutes. 

Drain mushrooms reserving the liquid and adding enough water to make 1/2 cup.

Stir in remaining 1 tsp cornstarch and sugar.

Sauté carrot, celery and onion for about 5-8 minutes until just soft. Add mushrooms and water chestnuts and sauté for another 2-3 minutes. Set aside. 

Add another T of oil. Sauté chicken until just done. Add vegetables back to the pan, cook for 3 minutes. 

Stir in reserved liquid mix. Heat for a minute until sauce thickens. 

Jenn Note: I added another couple of tablespoons of soy sauce and water to make the sauce a bit thinner.