Try this Chicken Bok Choy Stir Fry (Low Fat, Low Cal) recipe, or contribute your own.
Suggest a better description1. Place rice and 2-1/2 cups water in a 2-3 quart pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes
2. Meanwhile, stir broth, cornstarch, lemon juice, 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 minutes. Lift out and cover to keep warm.
4. To wok, 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 minutes; lift out and set aside.
5. Stir broth mix, then pour into wok and stir, bubbling, about 1 minutes. Gently mix in chicken and vegetables. Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter. Add additional soy sauce to taste.
Posted to MM-Recipes Digest by marlene
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 204 | ||
Calories from Fat: 50 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 878mg | 30 % | |
Potassium 139.4mg | 4 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 11.3g | ||
Protein 28.7g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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