Chicken Bok Choy Stir Fry

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
423 4 1 35 3 546 61 8

recipe ingredients
1 1/4 cups long-grain white rice
3/4 cup chicken broth
1 1/2 Tbsp. cornstarch
3 Tbsp. lemon juice
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. honey
1 tsp. ground ginger
1 pound boneless, skinless chicken breasts
2 tsp. peanut or salad oil
1 1/4 cups 1-inch squares red bell pepper
1 pound bok choy, cut into 2-inch chunks

recipe directions
Cook rice according to package directions. 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 a wok or 12-inch frying pan over high heat. When hot, add oil, then chicken. Stir often until chicken is no longer pink in center, 2 to 3 minutes. Lift out and cover to keep warm. To wok, add pepper, bok choy, and 2 tablespoons water. Cover tightly and cook until pepper is barely tender-crisp to bite, 1 1/2 to 2 minutes; lift out and set aside. Stir broth mixture, pour into wok, and stir until bubbling, about 1 minute. Gently mix in chicken and vegetables. Spoon rice into center of a platter and arrange chicken mixture alongside, placing the baby bok choy around rim of platter. Serve with additional soy sauce if desired.


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Posts By 3FC
  • samantha

    i love the taste of of the different flavors mixed in to one dish it taste like an explosition

  • malou

    we tried this recipe and we think that it was too sour. the bok choy ended up having a mustard-y taste. i would try again with much lesser lemon juice.