Chicken and Bok Choy Stir-Fry

Photo by  Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 268 calories
    • Calories 25 calories from fat
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 94 mg
    • Sodium 837 mg
    • Protein 37 g
    • Carbohydrate 11 g
    • Sugar 6 g
    • Fiber 2 g


  1. Check 1cup long-grain white rice
  2. Check 1tablespoon canola oil
  3. Check 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  4. Check kosher salt and black pepper
  5. Check 4 heads baby bok choy, quartered lengthwise
  6. Check 1/4cup low-sodium soy sauce
  7. Check 1/4cup store-bought barbecue sauce
  8. Check 4 scallions, thinly sliced


  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper.
  3. Cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
  4. 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.
  5. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil.
  6. Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice.