Chicken-bok choy stir-fry
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Chicken-bok choy stir-fry
  Stir Fry    Chicken    Chinese  
Last updated 6/12/2012 1:14:15 AM. Recipe ID 43043. Report a problem with this recipe.
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      Title: Chicken-bok choy stir-fry
 Categories: Chicken, Chinese, Low-fat/low
      Yield: 4 Servings
 
  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
           Abt 4 breasts
      2 ts Peanut oil -- or salad oil
  1 1/4 c  Red bell pepper -- 1 inch
           Squares
      1 lb 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.
  
  




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Recipe ID 43043 (Apr 03, 2005)

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