Chicken Bok Choy Stir Fry (Low Fat, Low Cal)

Ingredients

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.

Reviews

I would not make this again--too bad as it sounded so good. Think there must be a misprint with the amount of lemon juice suggested (leave it out completely!)--sauce tasted almost sour. What a waste of a beautiful, locally grown stalk of bok choy! about 1 year ago by Dabney

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Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.