Chicken-bok choy stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Long-grain rice |
| ¾ | cup | Chicken broth |
| 1½ | tablespoon | Cornstarch |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Ground ginger |
| 1 | pounds | Chicken breasts without skin |
| Abt 4 breasts | ||
| 2 | teaspoons | Peanut oil -- or salad oil |
| 1¼ | cup | Red bell pepper -- 1 inch |
| Squares | ||
| 1 | pounds | Bok choy -- chopped (2\") |
Directions
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.
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