Cut the baby bok choy into ½ inch (1.25 cm) pieces cross wise (ie., like cutting celery). Slice red pepper and mince the hot chili pepper (optional). Mince the garlic and fresh ginger. Chop the cilantro. Set all aside separately.
Cut chicken breast into bite-size pieces about ½ inch (1.25 cm) square. Set aside.
Cook the brown rice in unsalted water for time specified on package - about 45 minutes.
Heat oil over medium-high heat for a few minutes in a non-stick pan. Add chicken pieces with the ginger and garlic and stir-fry until the chicken is white and nearly cooked through - about 4 minutes.
Stir in chicken broth, reserved bok choy, red peppers and hot chili pepper (optional). Sprinkle with the brown sugar and lite tamari. Toss and stir-fry another few minutes until the bok choy is tender-crisp.
Serve over cooked short-grain brown rice. Garnish with minced cilantro and toasted almonds.
- Serves: 4
- Prep Time:
- Cook Time:
- 8 cup (2 L) baby bok choy, sliced into 1/2 inch pieces (1.25 cm)
- 1 cup (250 mL) red peppers, sweet, fresh
- 1 tbsp (15 mL) hot red chili peppers, fresh, minced
- 2 garlic, cloves, fresh, minced
- 2 tbsp (30 mL) ginger, fresh, minced
- 1/2 cup (125 mL) cilantro, fresh, chopped
- 1 lb (0.5 kg) chicken breast, boneless, skinless
- 1 cup (250 mL) brown rice, short grain
- 1 tbsp (15 mL) oil, canola
- 1/2 cup (125 mL) chicken broth, low sodium, ready-to-serve
- 1 tbsp (15 mL) brown sugar, packed
- 1 tbsp (15 mL) tamari, lite
- 1/4 cup (60 mL) almonds, sliced or whole, toasted
Bok choy, also known as Pak-choi, is an Asian cabbage. Substitutes can be green cabbage or baby spinach.
Cook time shown is for the stir-fry. Allow more time if you have to cook rice.