Chicken-Bok Choy Stir-Fry
chicken, chinese, low-fat
1 1/4 cup long-grain rice
3/4 cup chicken broth
1 1/2 tablespoon cornstarch
3 tablespoon lemon juice
2 tablespoon soy sauce
1 tablespoon honey
1 teaspoon ground ginger
1 lb chicken breasts without skin
1 abt 4 breasts
2 teaspoon peanut oil -- or salad oil
1 1/4 cup red bell pepper -- 1 inch
1 squares
1 lb bok choy -- chopped (2)
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 add'l soy sauce to taste.
Recipe By : Sunset - Jan 1996
Yield: 4 servings