Ingredients
1 1/4 cup long-grain rice
3/4 cup chicken broth
1 1/2 tbsp cornstarch
3 tbsp lemon juice
2 tbsp soy sauce
1 tbsp honey
1 tsp ground ginger
1 lb chicken breasts without skin
1 abt 4 breasts
2 tsp peanut oil -- or salad oil
1 1/4 cup red bell pepper -- 1 inch
1 squares
1 lb bok choy -- chopped (2)
Directions
1. Place rice and 2 1/2 cups water in a 2-3 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 1/2 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, 2-3 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 tender-crisp to bite, 1
1/2-2 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
Servings: 4 servings
Chicken-Bok Choy Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the far past, in fact as far back into history as the Egyptians, and potentially, even further back. In practice though, mostly, these old cookbooks were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, a very modern way of dining. Additionally, he recounts how the cooks of his times made use of many different spices and herbs, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Over the following few hundred years, the families of Europe tried to serve up the most extravagent meals, and because of this the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cookbooks were increasing in popularity mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Chicken Bok Choy Stir Fry recipe.
