Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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