Recipe - Chicken-Bok Choy Stir-Fry

1 One fourth cup Longgrain rice
Three fourths cup Chicken broth
1 One half tablespoon Cornstarch
3 tablespoon Lemon juice
2 tablespoon Soy sauce
1 tablespoon Honey
1 teaspoon Ground ginger
1 pound Chicken breasts without skin
Abt 4 breasts
2 teaspoon Peanut oil or salad oil
1 One fourth cup Red bell pepper 1 inch
Squares
1 pound Bok choy chopped (2")

1. Place rice and 2 One half cups water in a 23 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 One half 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, 23 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 tendercrisp to bite, 1 1/22
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini