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chicken-bok choy stir-fry

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B9, H, C, E
MineralsFluorine, Chromium, Manganese, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 cup Long-grain rice

  2. cup Chicken broth

  3. 1 1/2 tablespoon Cornstarch

  4. 3 tablespoons Lemon juice

  5. 2 tablespoons Soy sauce

  6. 1 tablespoon Honey

  7. 1 teaspoon Ground ginger

  8. 1 pounds Chicken breasts without skin

  9. Abt 4 breasts

  10. 2 teaspoons Peanut oil -- or salad oil

  11. 1 1/4 cup Red bell pepper --

  12. 1 inch

  13. Squares 1 pounds Bok choy -- chopped (2")

Instructions Jump to Ingredients ↑

  1. Place rice and 2½ 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 ½ 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 ½-2 min; lift out and set aside.

  5. Stir broth mix, then pour into wok and stir bubbling, abt 1 min.

  6. 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 add'l soy sauce to taste.

  7. Recipe By : Sunset - Jan 1996

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