Chicken-bok Choy Stir-frychicken, chinese, low-fat/low-cal 1 1/4 cups long-grain rice 3/4 cup chicken broth 1 1/2 tablespoons cornstarch 3 tablespoons lemon juice 2 tablespoons soy sauce 1 tablespoon honey 1 teaspoon ground ginger 1 pound chicken breasts without skin; abt 4 breasts 2 teaspoons peanut oil; or salad oil 1 1/4 cups red bell pepper; 1 inch squares 1 pound 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. |
