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

• 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.

rice, chicken broth, cornstarch, rice vinegar, soy sauce, honey, ginger ground, chicken breasts skinless, peanut oil, sweet red bell peppers, choy

Taken from recipeland.com/recipe/v/chicken-bok-choy-stir-fry-low-f-1856 (may not work)