Cantonese Chicken with Vegetables

Ingredients

• 12 ounces baby bok choy separated sliced into 1 1/2-inch strips, stems from leaves
• 1 cup carrots sliced
• 4 servings rice cooked
• 1  recipe cantonese sauce light
• 2.5 tablespoons olive oil 
• 1 pound chicken breasts boneless skinless thinly sliced
• 1.5 cups sugar snap peas 
• 0.3 cup water 

Equipment

• frying pan
• wok

Directions

1. Heat a wok or large skillet over high heat.
2. Add 2 tablespoons of the oil and heat for 30 seconds.
3. Add the chicken and stir-fry until cooked through, 3 to 4 minutes.
4. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds.
5. Add the carrots and water. Cover partially and cook, stirring occasionally, until almost tender, about 2 minutes.
6. Add the bok choy stems, cover, and cook for 2 minutes.
7. Add the bok choy leaves and peas and toss gently.
8. 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.
9. Serve immediately over the rice.