Chicken, Bok Choy & Red Pepper Stir-Fry temprecipe
Prep Time
Serves
Cooking Mode
1 cup basmati rice
¾ lb boneless, skinless chicken breast, thinly sliced
¼ tsp salt
2 tbsp lemon juice, divided
2 tbsp chopped fresh cilantro, divided
2 tsp vegetable oil
1 cup baby carrots, sliced in half lengthwise
4 baby bok choy, sliced lengthwise in half or quarters, depending on size
1 red pepper, thinly sliced
2 tsp cornstarch
2 tbsp sliced almonds
1 cup basmati rice
¾ lb boneless, skinless chicken breast, thinly sliced
¼ tsp salt
2 tbsp lemon juice, divided
2 tbsp chopped fresh cilantro, divided
2 tsp vegetable oil
1 cup baby carrots, sliced in half lengthwise
4 baby bok choy, sliced lengthwise in half or quarters, depending on size
1 red pepper, thinly sliced
2 tsp cornstarch
2 tbsp sliced almonds
Directions
1Cook 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.
2Meanwhile, 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.
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Personal Note
Personal Note
