Provided by Marian Burros
Categories dinner, casseroles, one pot, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine rice with 2 cups of water and bring to boil. Reduce heat, and cook until rice is tender and liquid has been absorbed, 17 minutes total.
- While the rice is cooking, wash, dry and cut chicken into narrow strips; heat nonstick pan large enough to hold all the ingredients over high heat.
- Add oil to pan. Reduce heat to medium, and add chicken; brown on both sides.
- Mince garlic; wash, trim and seed whole red pepper, and cut into julienned strips. Add garlic and pepper to chicken, and continue cooking.
- Wash, trim and cut bok choy crosswise into narrow strips, and cut in half; add to pan, and cover. Cook over low heat.
- Grate ginger coarsely, and add to pan with chili paste, vinegar, sake or sherry, pineapple juice and soy sauce. Continue cooking until vegetables are crisp but tender.
- Wash, trim and slice scallions.
- When rice is cooked, stir it into the chicken and vegetables, and mix well. Season with salt, and cook a minute or two. Serve sprinkled with scallions.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 15 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 425 milligrams, Sugar 20 grams, TransFat 0 grams
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