- 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.
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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
