Chicken-Bok Choy Stir-Fry

2 reviews, 4.5 star(s). 100% would make again

Ready in 1h

Try this Chicken-Bok Choy Stir-Fry recipe, or contribute your own.


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

Original recipe makes 4



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

Verified by stevemur
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Really easy, very tasty, and fairly healthy! It's a hit with me.
LizMartin1530 3y ago

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 10y ago

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