Chicken-bok choy stir-fry

Yield: 4 Servings

Measure 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
\N \N Abt 4 breasts
2 teaspoons Peanut oil -- or salad oil
1¼ cup Red bell pepper -- 1 inch
\N \N Squares
1 pounds Bok choy -- chopped (2\")

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

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