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Chicken-Bok Choy Stir-Fry
1-1/4 cup long-grain rice
3/4 cup chicken broth
1-1/2 TBSP cornstarch
3 TBSP lemon juice
2 TBSP soy sauce
1 TBSP honey
1 tsp. ground ginger
1 lb.boneless chicken breasts
2 tsp peanut oil (or vegetable oil)
1-1/4 cup red bell pepper cut into 1-inch squares
1 lb. bok choy--chopped (2")
1. Place rice and 2-1/2 cup water in a 2-3 qt. pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.
2. Meanwhile, stir broth, cornstarch, lemon juice, 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 minutes. Lift out and cover to keep warm.
4.To wok, ad bell pepper, bok choy, and 2 TBSP water. Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1-1/2 to 2 minutes; lift out and set aside.
5. Stir broth mix, then pour into wok and stir until bubbling, about 1 minute. 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 additional soy sauce to taste.
1-1/4 cup long-grain rice
3/4 cup chicken broth
1-1/2 TBSP cornstarch
3 TBSP lemon juice
2 TBSP soy sauce
1 TBSP honey
1 tsp. ground ginger
1 lb.boneless chicken breasts
2 tsp peanut oil (or vegetable oil)
1-1/4 cup red bell pepper cut into 1-inch squares
1 lb. bok choy--chopped (2")
1. Place rice and 2-1/2 cup water in a 2-3 qt. pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.
2. Meanwhile, stir broth, cornstarch, lemon juice, 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 minutes. Lift out and cover to keep warm.
4.To wok, ad bell pepper, bok choy, and 2 TBSP water. Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1-1/2 to 2 minutes; lift out and set aside.
5. Stir broth mix, then pour into wok and stir until bubbling, about 1 minute. 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 additional soy sauce to taste.