Chicken-Bok Choy Stir-Fry
Try this Chicken-Bok Choy Stir-Fry recipe, or contribute your own. "Low-fat" and "Chinese" are two of the tags cooks chose for Chicken-Bok Choy Stir-Fry.
"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."- drojo
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Chicken-Bok Choy Stir-Fry Preparation
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
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