CHICKEN-BOK CHOY STIR-FRY

CHICKEN-BOK CHOY STIR-FRY image

Yield 4 people

Number Of Ingredients 11

1 1/4 c Long-grain rice
3/4 c Chicken broth
1 1/2 tb Cornstarch
3 tb Lemon juice
2 tb Soy sauce
1 tb Honey
1 ts Ground ginger
1 lb Chicken breasts without skin
2 ts Peanut oil -- or salad oil
1 1/4 c Red bell pepper -- 1 inch
1 lb Bok choy -- chopped (2")

Steps:

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, about 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 wok, 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, about 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 additional soy sauce to taste.