Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 1 Red bell pepper
3 tb Soy sauce, low sodium -- seeded and diced
1 ts Five-spice powder 1/4 c Green onion; thinly sliced
1/4 ts Salt; optional 1 (8 oz) Chicken breasts
1/8 ts Red pepper flakes -- no skin, boned, cooked
1 1/2 c Long-grain rice; uncooked -- cut in small cubes
3 tb Chicken broth, defatted 1 cn Waterchestnuts, well
2 ts Sesame oil -- drained; sliced
4 c Bok choy leaves stems 2 ts Brown sauce
-- thinly sliced 2 ts Rice vinegar

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X

In medium saucepan, stir together water, soy sauce, five-spice powder,
salt, if desired, and red pepper flakes. Add rice. Cover and bring to
a boil. Reduce heat and cook 20 mins or until water is absorbed and
rice is tender.

When rice is done, combine broth and oil in large, non-stick skillet.
Add bok choy, red pepper, and green onion and cook over medium-high
heat, stirring, 2 to 3 mins. Add cooked rice, cooked chicken, water
chestnuts, brown sauce, and vinegar and cook and additional 3 to 4
mins or until flavors are well blended.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 252 Fat
(gm) 2.7 Sat. fat (gm) 0.5 Cholesterol (mg) 15 Sodium (mg) 393
Protein (gm) 11 Carbohydrate (gm) 45 % Calories from fat 10

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