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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

1 cup
basmati rice
250 mL
¾ lb
boneless, skinless chicken breast, thinly sliced
375 g
¼ tsp
salt
1 mL
2 tbsp
lemon juice, divided
30 mL
2 tbsp
chopped fresh cilantro, divided
30 mL
2 tsp
vegetable oil
10 mL
1 cup
baby carrots, sliced in half lengthwise
250 mL
4
baby bok choy, sliced lengthwise in half or quarters, depending on size
1
red pepper, thinly sliced
2 tsp
cornstarch
10 mL
2 tbsp
sliced almonds
30 mL

Directions

Step 1

Cook rice according to package directions. In a large skillet or wok, heat vegetable oil and 1 tbsp (15 mL) each cilantro and lemon juice over medium-high heat. Add carrots and cook for 2 min. or until desired doneness. Add chicken and salt and sauté until chicken is cooked through, about 3 min. Add bok choy and red pepper and cook just until bok choy begins to wilt, about 2 min.

Step 2

Meanwhile, in a small bowl, dissolve cornstarch in 2 tbsp. (30 mL) water and then stir in remaining cilantro and lemon juice. Add to skillet and cook until vegetables are tender-crisp, about 1 min. Serve over rice and sprinkle with almonds.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe)
Calories:
380
Fat:
10 g
Saturated Fat:
1 g
Carbs:
45 g
Fibre:
3 g
Cholesterol:
30 mg
Protein:
24 g
Sodium:
140 mg
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