Yield: 6 servings
|3 tablespoons||Soy sauce, low sodium|
|1 teaspoon||Five-spice powder|
|¼ teaspoon||Salt; optional|
|⅛ teaspoon||Red pepper flakes|
|1½ cup||Long-grain rice; uncooked|
|3 tablespoons||Chicken broth, defatted|
|2 teaspoons||Sesame oil|
|4 cups||Bok choy leaves & stems thinly sliced|
|1||Red bell pepper seeded and diced|
|¼ cup||Green onion; thinly sliced|
|1||(8 oz) Chicken breasts no skin, boned, cooked cut in small cubes|
|1 can||Waterchestnuts, well drained; sliced|
|2 teaspoons||Brown sauce|
|2 teaspoons||Rice vinegar|
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In medium saucepan, stir together water, soy sauce, five-spice powder, salt, if desired, and red pepper flakes. Add rice. Cover and bring to a boil. Reduce heat and cook 20 mins or until water is absorbed and rice is tender.
When rice is done, combine broth and oil in large, non-stick skillet.
Add bok choy, red pepper, and green onion and cook over medium-high heat, stirring, 2 to 3 mins. Add cooked rice, cooked chicken, water chestnuts, brown sauce, and vinegar and cook and additional 3 to 4 mins or until flavors are well blended.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 252 Fat (gm) 2.7 Sat. fat (gm) ½ Cholesterol (mg) 15 Sodium (mg) 393 Protein (gm) 11 Carbohydrate (gm) 45 % Calories from fat 10