24 ounces boneless skinless chicken breasts, cut into 1 inch pieces
salt and pepper
4 heads baby bok choy, guartered lengthwise
1/4 cup low sodium soy sauce
1/4 cup barbecue sauce
4 scallions, thinly sliced
Instructions
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium high heat. Season the chicken with ¼ teaspoon each salt and pepper.
Cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
Add the bok choy and ¼ cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.
In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil.
Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice.
Originally Submitted
4/29/2013
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