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

Name: Chicken Bok Choy Stir Fry (Low Fat, Low Cal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup rice long-grain; 3/4 cups chicken broth; 1 1/2 tablespoon cornstarch; 3 teaspoons rice vinegar or more if desired; 2 tablespoons soy sauce, tamari; 1 tablespoon honey; 1 teaspoon ginger ground; 4 each chicken breasts skinless; 2 teaspoons peanut oil or salad oil; 1 1/4 cup sweet red bell peppers one inch squares; 1 pound bok choy chopped 2 inch pieces

Servings: persons

1 1/4 cup rice long-grain
3/4 cups chicken broth
1 1/2 tablespoon cornstarch
3 teaspoons rice vinegar or more if desired
2 tablespoons soy sauce, tamari
1 tablespoon honey
1 teaspoon ginger ground
4 each chicken breasts skinless
2 teaspoons peanut oil or salad oil
1 1/4 cup sweet red bell peppers one inch squares
1 pound bok choy chopped 2 inch pieces

1
Place rice and 2 1/2 cups water in a 2 to 3 quart pan; bring to boil over high heat.
2
Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.
3
Meanwhile, stir broth, cornstarch, lemon juice, soy sauce, honey, and ginger until smooth; set aside.
4
Cut chicken crosswise into 1/2 inch wide strips.
5
Place wok or stir fry pan over high heat.
6
When hot, add oil, then chicken.
7
Stir often until chicken is no longer pink in center, 2 to 3 minutes.
8
Lift out and cover to keep warm.
9
To wok, add bell pepper, bok choy, and 2 tablespoons water.
10
Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2 to 2 minutes; lift out and set aside.
11
Stir broth mix, then pour into wok and stir, bubbling, about 1 minute.
12
Gently mix in chicken and vegetables.
13
Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter.
14
Add additional soy sauce to taste.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cup rice long-grain, 3/4 cups chicken broth, 1 1/2 tablespoon cornstarch, 3 teaspoons rice vinegar or more if desired, and more.

Yes, Chicken Bok Choy Stir Fry (Low Fat, Low Cal) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions