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.

No additional tips available.

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

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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.

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

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