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1 1/4crice, long-grain
3/4cchicken broth
1 1/2tbcornstarch
3tblemon juice
2tbsoy sauce
1tbhoney
1tsginger, ground
4eachicken breasts, skinless
2tspeanut oil, or salad oil
1 1/4cred bell pepper, 1 inch squares
1lbbok choy, chopped 2 inch pieces
Directions:
Place rice and 2-1/2 cups water in a 2-3 quart pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.Meanwhile, stir broth, cornstarch, lemon juice, soy sauce, honey, and ginger until smooth; set aside.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. 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 minutes; lift out and set aside.Stir broth mix, then pour into wok and stir, bubbling, about 1 minute. Gently mix in chicken and vegetables. 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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