Chicken Cantonese


Feel free to use whatever vegetables you like here. We like adding broccoli and snow peas. Mom hates bell peppers, so she leaves them out.


  • 2 boneless chicken breasts
  • 1 cup carrots, sliced
  • 1 cup mushrooms, sliced
  • 1 green bell pepper
  • 1 cup chicken broth
  • 1 tbsp cornstarch
  • 1-2 green onions
  • ½ tsp ginger
  • 2 tbsp cold water
  • 3 tbsp soy sauce
  • 9 oz wide egg noodles


  1. While cooking noodles to package directions, fry chicken in one skillet and vegetables in another.
  2. Mix cornstarch with cold water and then add to chicken broth, soy sauce, and ginger to make sauce.
  3. Combine cooked chicken with stir fried veggies and add ½ - ⅔ of the sauce; allow to reduce.
  4. Add chicken, vegetables, and remaining sauce to drained noodles.
  5. Keep on heat, reducing sauce until none of it remains loose at the bottom of the pan. Be careful not to overcook the noodles.