Title: Chicken-Bok Choy Stir-Fry
Categories: Chicken, Chinese, Low-fat/low
Yield: 4 Servings

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")

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