Cantonese Chicken

Servings 4 Serves


  • 2/3 pound boneless skinless chicken breast halves cut into 1-inch strips
  • dash black pepper
  • 1/4 cup low sodium soy sauce
  • 1 1/3 tablespoons water
  • 3 1/3 teaspoons cornstarch
  • 1 1/3 teaspoons brown sugar
  • 3 tablespoons olive oil divided
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic pressed
  • 1 1/2 cups sliced mushrooms
  • 2/3 cup sliced celery
  • 3 ounces canned water chestnuts drained
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper
  • 1/2 cup sliced green onion
  • 2 tablespoons sesame seeds


  • Sprinkle chicken strips with pepper; set aside. In a small bowl, combine soy sauce, sherry, water, cornstarch and brown sugar until smooth; set aside.
  • Heat 2 tablespoons of the oil in a large skillet or wok over high heat; stir-fry chicken for 3 to 5 minutes or until no longer pink in the center; remove from pan, cover and keep warm.
  • Add remaining oil to skillet or wok; stir-fry gingerroot and garlic over high heat for 30 seconds. Add remaining vegetables and stir-fry for 3 to 4 minutes or until tender-crisp.
  • Stir soy sauce mixture and pour it over the vegetables. Return chicken to the pan; cook and stir until sauce thickens and coats all ingredients. Sprinkle with sesame seeds and serve.
  • *LEANNE’S NOTE: Partially frozen or very cold chicken breast halves are easier to cut.


LC SERVING SUGGESTION: Steamed broccoli and Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).
SERVING SUGGESTION: Serve with brown rice instead of Cauli-Rice.
GLUTEN FREE: Use gluten free soy sauce.
NUTRITION: per serving: 247 Calories; 11g Fat; 20g Protein; 15g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 988mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 2 Fat. Points: 5
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