| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese, Low-fat/low | 4 | Servings |
INGREDIENTS
| 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") |
INSTRUCTIONS
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. Recipe By : Sunset - Jan 1996 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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