- Level
- very easy
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional 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