| 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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