Chicken-Bok Choy Stir-Fry
Source of Recipe
Aunt Saunny
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.
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