Chicken-Bok Choy Stir-Fry

4 Servings
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Chicken-Bok Choy Stir-Fry Ingredients

1 1/4 c Long-grain rice	1 lb Chicken breasts without skin
3/4 c Chicken broth	Abt 4 breasts
1 1/2 tb Cornstarch	2 ts Peanut oil -- or salad oil
3 tb Lemon juice	1 1/4 c Red bell pepper -- 1 inch
2 tb Soy sauce	Squares
1 tb Honey	1 lb Bok choy -- chopped (2")
1 ts Ground ginger

Instructions for Chicken-Bok Choy Stir-Fry

1. Place rice and 2 1/2 cups water in a 2-3 qt pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, abt 20 min. 2. Meanwhile, stir broth, cornstarch, lemon juice, 2 tablespoons soy sauce, honey, and ginger until smooth; set aside. 3. Cut chicken crosswise into 1/2 inch wide strips. Place wok or stir fry pan over high heat. When hot, add oil, then chicken. Stir often until chicken is no longer pink in center, 2-3 min. Lift out and cover to keep warm. 4. To wook, add bell pepper, bok choy, and 2 tablespoons water. Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2-2 min; lift out and set aside. 5. Stir broth mix, then pour into wok and stir bubbling, abt 1 min. Gently mix in chicken and veggies. Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter. Add addl soy sauce to taste. Recipe By : Sunset - Jan 1996 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Chinese

Ingredient Insight - look inside this recipe

Chinese Low fat Corn Chicken Chicken Broth Bell pepper Rice Soy Sauce Ginger Lemon

for flavor and categorization

This recipe was GREAT, even my kids loved it. For my taste, though, I switched some ingredients for more authentic Chinese: I used fresh ginger instead of ground; instead of red pepper I used bean sprouts; and I added half a tablespoon Szechuan (hot pepper) sauce to make it spicier. If not for this I would have rated it 5.