chicken with bok choy rice

Serves 4.

Slice boneless, skinless chicken breasts into long strips.

Place in large skillet.

Add water to a depth of about 2 inches.

Simmer until the chicken is cooked through. (No pink interior color. Replenish simmering water, if need be.)

While the chicken is simmering:


In a saucepan, place:
1 and 1/2 cups rice
3 cups water
1 baby bok choy, diced

Cover saucepan.

Simmer rice and bokchoy until all the water is absorbed.

Serve rice onto plates.

Arrange hot chicken strips on top.

Mandarin oranges make a good accompaniment.

***

Review:

3 forks
The diners ate and were satisfied, but menu did not elicit extraordinary enthusiasm. Maybe because bok choy is not a familiar vegetable in this setting . . . ?