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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

Method

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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Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe)
Calories:
380
Fat:
10
Saturated Fat:
1
Carbs:
45
Fibre:
3
Cholesterol:
30 mg
Protein:
24
Sodium:
140 mg