Ingredients1 1/4 cup rice, long-grain3/4 cup chicken broth1 1/2 tablespoon cornstarch3 tablespoon lemon juice2 tablespoon soy sauce1 tablespoon honey1 teaspoon ginger, ground4 each chicken breasts, skinless2 teaspoon peanut oil, or salad oil1 1/4 cup red bell pepper, 1 inch squares1 pound bok choy, chopped 2 inch piecesPlace rice and 2-1/2 cups water in a 2-3 quart pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.Meanwhile, stir broth, cornstarch, lemon juice, soy sauce, honey, and ginger until smooth; set aside.Cut chicken crosswise into 1/2 inch wide strips. Place wok or stir fry pan over high heat. When hot, add oil, then chicken. Stir often until chicken is no longer pink in center, 2-3 minutes. Lift out and cover to keep warm. To wok, add bell pepper, bok choy, and 2 tablespoons water. Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2-2 minutes; lift out and set aside.Stir broth mix, then pour into wok and stir, bubbling, about 1 minute. Gently mix in chicken and vegetables. Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter. Add additional soy sauce to taste.