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

Chicken Bok Choy Stir Fry (Low Fat, Low Cal) is a chicken recipe made with Chicken Broth, Lemon Juice, Soy Sauce, Honey, and Peanut Oil Or Salad Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

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

2. 2

   Place rice and 2-1/2 cups water in a 2-3 quart pan; bring to boil over high heat.

3. 3

   Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes

4. 4

   2. Meanwhile, stir broth, cornstarch, lemon juice, soy sauce, honey, and ginger until smooth; set aside.

5. 5

   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.

6. 6

   Stir often until chicken is no longer pink in center, 2-3 minutes

7. 7

   Lift out and cover to keep warm.

8. 8

   4. To wok, add bell pepper, bok choy, and 2 tablespoons water.

9. 9

   Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2-2 minutes; lift out and set aside.

10. 10

    Stir broth mix, then pour into wok and stir, bubbling, about 1 minutes.

11. 11

    Gently mix in chicken and vegetables.

12. 12

    Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter.

13. 13

    Add additional soy sauce to taste.